In this study, the optimum conditions for the opening of the shell of the clam HPP were established at 400 MPa, and the water activity, moisture content, and microorganisms (total bacterial count, Escherichia coli,Staphylococcus aureus and Salmonella) of the clam brewed product after different packaging materials and storage time were established. ) Storage experiment, the results show that the water activity of the product is between 0.29-0.51, the moisture content is 7.7% -12.0%, and Aw<0.6 can inhibit the growth of most non-drought-tolerant microorganisms and avoid food deterioration. This product has been lower than 0.65 and should be at room temperature. Circulation, the product microbiology meets the "Food Microbiological Hygiene Standards" specification, which means that the product is safe for consumption. The water activity of the aluminum foil packaging material and storage for 12 weeks is less than 0.65, the appearance has not changed significantly, and the microbes also comply with the regulations; the transparent packaging material , The number of bacteria began to grow in the 6th week, and the color analysis and detection revealed that the appearance color began to turn red and yellow, and the TBA value was also higher than that of the aluminum foil packaging bag; in summary, this product should be stored at room temperature, but it is recommended that the aluminum foil packaging is better than transparent packaging.