A colleague of mine at UF worked with the company that developed some of this technology for the clam aquaculture industry on the gulf coast of FL. Their product is a tray of 12 clams that have been frozen, and have a thin film of slightly salty ice over them, to protect them from freezer burn.

I've had them a few times, mostly raw. The clams are most definitely dead (this is not mollusk cryogenics), but because of the implementation of the freezing process, there's no tissue decay or loosening of the ligaments at the back of the shell that allows them to open when the adductor relaxes as they cook. Thus, they are actually dead, but so fresh that for all food-based intents and purposes, they might as well be alive.

Pretty tasty, too.