This study evaluated the quality changes and allergen-reducing effects of pickled ark shell (Scapharca subcrenata) containing ginger (PASG) and pickled ark shell containing shiitake mushroom (PASSM). During the storage period, the pH of both pickling solutions increased until day 4 and then stabilized, while the salinity decreased until day 2 and remained constant thereafter. The sugar content decreased after adding of boiled ark shell meat (BAS). In IgE-sensitized RBL-2H3 cells, raw ark shell meat (RAS) showed a significantly higher β-hexosaminidase release than the IgE-only control group and the IgE plus antigen (DNP-HSA) positive control group, indicating its allergenic potential. On the other hand, BAS showed significantly lower β-hexosaminidase release than RAS. PASG and PASSM significantly suppressed the secretion of β-hexosaminidase and tumor necrosis factor-α (TNF-α) compared to BAS, and the β-hexosaminidase level reached similar values to those of the control group. These effects were attributed to the combined allergen-reducing actions of boiling, vinegar, ginger, and shiitake mushroom. Therefore, pickled ark shell containing ginger or shiitake mushrooms has potential as a functional food that can alleviate allergic responses.