With the extension of the post-catch circulation time, a series of changes had taken place in the soft tissue of the live clams, resulting in the decline of its quality. This study investigated the quality changes of clams (Ruditapes philippinarum) in cold chain and was mainly focused on the rehydration process, which included gradient heating rehydration (GR) and sudden heating rehydration (SR). It was found that the GR had a better effect on the quality of clams than the SR. The GR stage clams showed a higher survival rate, glycogen content and adenylate energy charge (A.E.C) value than the SR stage clams. Conversely, the GR stage clams showed lower lactic acid content and K-value than the SR stage clams. The results indicated that the gradient heating rehydration was beneficial to the quality of clams. The transportation and rehydration strategies benefited both producers and shellfish merchants to save total cost.