Abstract: The clams ( M. quadrangularis) were suffered sand- eliminating, vacuum package and cooking processing, to prepare instant juicy clams. The time of sand- eliminating for living clams and the processing parameters for instant clams were studied in this paper.The shelf- life of instant clams during refrigerated storage at 4℃ was also investigated based on the analysis of the total bacterial colonies number and sensory evaluation.The results showed that the suitable sand- eliminating time for living M. quadrangularis was 36 h. The optimum cooking temperature and time was 100℃ and 3min for instant clams, respectively. The shelf- life of instant juicy clams stored at 4℃ was 30 days.