How do I prepare fresh clams for clam chowder?
I regularly prepare New England-style clam chowder with all fresh ingredients except for canned clams which I use out of convenience. I have been feeling guilty of trying to pass my recipe off as "fresh clam chowder" and I want to make it better. I would like to pick up a bag of fresh clams at the grocery store and use them as an ingredient.
I basically want to know should I shuck the clams and add them to my soup raw, or should I steam them and pry the cooked clam meat out?
Best Answer
Cook them first. I consulted few recipes including this very representative 5 star recipe from Anne Burrell, she uses one dozen little neck or cherry stone clams per serving.
Scrub the clams and put them over high heat with one cup of water, covered, for 6-7 minutes. Remove open clams (careful, don't waste any juice). Continue cooking unopened clams for another 2-3 minutes. Toss clams that haven't opened. Remove shells and coarsely chop meat, again, careful with the juice. Strain the clam juice from the clams themselves and from the pan through a coffee filter.
The clams are added to the soup as the very last step, so you won't overcook them this way.
As always with a Food Network recipe, it's worthwhile to read the reviews, but take them with a grain of salt. Some people are idiots. Have fun!
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How do you cook fresh clams for chowder?
Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.How do you process clams for clam chowder?
Natural Marinades. Both papaya and pineapple juices contain enzymes that are effective in tenderizing not only meat but also shellfish, although bromelain, the active ingredient in pineapple juice, can turn clam meat into mush if they're left in it too long, so check it regularly.New England Clam Chowder with fresh clams
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Answer 2
Chop them raw and put in soup, simmer only like 10 minutes, remove from heat & let sit 20 minutes. If you steam prior, they will be tough
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