Ideally clam dip should be kept cold - less than 40 degrees F; at room temperature (about 70 degrees F), it can be left out for 2-3 hours before it starts getting hot enough that any bacteria that may be in it will start dividing. I would suggest getting it back into the fridge within 2 hours for safety.
Freezing it, refrigerating it, salting it, smoking it, drying it are all ways of preserving meat.
well obviously it depends how long they are left out, but if it is just to cool down then it's 100% fine...
Yes, they serve clam chowder.
A clam might become a fossil if it gets trapped on a sedimentary rock and remains there for a long..long...time.
"Clam" has a short vowel sound. The "a" in clam is pronounced as /æ/, making it a short vowel sound.
All cakes should be refeidgerated eventually. None should be left out for mroe than a few hours, less if they are in heat or direct sunlight.
I guess a very long time, a 405 year old clam found in Iceland, go to link: http://abcnews.go.com/technology and enter in "oldest clam" or "old clam" in the search field and the article will come up!!
Yes, as long as you have been refrigerating it.
I have seen this in tv. Some divers were underwater for about 3 minutes. I think it takes a life to achieve that.
yes it can but it cant go out of the water for long
Basically you need a clam, and a piece of sand or shell to irritate it, put it in the clam and wait for (i don't know how long) and when the time is right open up the clam and receive your pearl.
In fact every clam, not just the oyster, can make pearls. Pearls are made because of a tiny bit of dirt, sand or whatever, comes inside the clam. The clam then makes 'mother-of-pearl' which is a substance that makes a pearl after a pretty long time.