I'm embarrassed to admit that I've never cooked with clams that didn't come out of a jar or can. But, I'm planning to do one of the dishes from Penelope Casas' "Tapas". Yesterday, I bought a couple dozen littleneck clams in the shells. Before I went to bed, I scrubbed them and put them in the fridge in a bowl of salted water and cornmeal. I didn't cover them with saran wrap or anything (I was afraid to smother them.) Should I cover them?
I was planning on making my dish tonight but I remembered we have plans tonight. Will they keep until tomorrow night? Should I change the water and add more cornmeal? How much salt do you add to the water?
I can make the dish tonight if need be, but it would only be one of us eating, which seems a shame.