Here are some tips from FoodSafety.gov on safe selection and handling of shellfish:

1. Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. These tags and labels contain specific information about the product, including the processor's certification number. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.

 

2. Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.

 

3. Do a "Tap Test": Live clams, oysters, and mussels will close when the shell is tapped. If they don't close when tapped, do not select them.