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This research aims to investigate the quality and shelf life extension of shucked hard clams (Meterix casta) dipped in hot water and lactic acid. The samples were treated as follows: 1) dipping in control sterile tap water, 2) dipping in hot water at 65 ºC followed by 2.0 % LA, and 3) dipping in 2.0 % LA only. Dipping in hot water and LA was the most efficient method in delaying the proliferation of microorganisms, including total variable count. Chemical analysis indicated that the treated samples underwent a significant change in terms of pH value and total volatile base nitrogen content (P<0.05). However, assessment of sensory attributes indicated high scores for color, texture and odor of the samples that were dipped in hot water and LA. This method prevented the generation of undesirable chemicals, improved taste and presentation, and effectively extended the shelf life of shucked hard clams in refrigerated storage.