The effects of temperature, wet/dry packing and oxygen on the survival of l
ive clams (Meretrix casta), were studied. The survival period was longest i
n the temperature range of 10-20 degreesC. Packing clams in polyethylene ba
gs with water and oxygen had little effect on the extension of the survival
period. An insulated box,was fabricated and clams were chill-stored at var
ying temperatures from 11 to 22 degreesC. Clams survived for a period of 7-
8 days when chill-stored, whereas these survived only for a period of 3-4 d
ays at room temperature.