The aim of this study was preparing a clam marinade (Ruditapes decussatus) using a proportion of 2:1 (clam flesh to brine solution) and determining the proximate composition and shelf life of this marinated clam product. For this aim, chemical, microbiological and sensory analyses were carried out during the study. The changes of the salt and acid contents in the flesh and in the brine solution as well as color changes were determined. The study showed that the shelf life of Ruditapes decussatuswas increased by marination. Based on the TVB-N values, spoilage was determined after six months storage in refrigerated conditions. At the end of the study, the microbiological values were however still below the limits considered suitable for consumption. After 6 months storage of the marinated clams the color values were all higher than in the beginning. No spoilage occurred as far as fat oxidation is concerned as the TBA values were still in good quality at the end of storage. In the sensory examination, the clam marinades were also considered 'edible' after 6 months and were put into the category 'Quality 2'.