You can let them soak over night in room tempature
fresh water. When the neck come out fully its ready to strip. Remember to look closly in the guts as the "house" a small crab. Anyway once you have the meat cleaned here's what I do.
in the half shell after you split the clean clam,steam them until the meat detaches from the shell. take the mean and put it in a solution of 1/2 cup of salt with with gallon of fresh water (brine)
next boil one gallon of water and add 1tsp of citric acid. Remove from the brine water a put in the boiling pots of citric adic water for 2 minutes.
Remove clams and put them tighly packed in canning jars and lid them.
Presuure cook them in for 110 minutes at 10-12 pressure. turn off heat them them cool overnight WITH OUT un-pressurizing. next morning open cooker and your clams will not only be preserved, but anyway you choose to prepare them, you will find the will be no clams as tender or tasty.
Mark my words...I am the Clam MASTER!!!
Every square inch of the bottom of Yaquina bay is covered with them. I can SCUBA dive for a limit in less than 15 minutes.
This is a great way to tenderize and preserve anykind of Oregons Clams.