CANNED CLAMS
- Thread starter CELLFISH
- Start date
wader
Well-Known Angler
look for jumbo lump if you're thinking crab cakes - more expensive - but - worth it
Now I know what's on the menu tomorrow...
Last edited:
IF YOU LIKE THAT WHY YOU WORRIED ABOUT CANNED CLAMS
CELLFISH
Well-Known Angler
$3.00. vs. $35.00 is a concern, not a worry….
besides , i’m familiar with fresh clams , not canned… C22…
.
Its about clams not crab cakes
wader
Well-Known Angler
it just bled over to crab about 5 posts above
Nothing about crab cakes you added it and had nothing to do with the thread canned crab was a goof on canned clams
wader
Well-Known Angler
ok - if you say so - 'cause I'm the boogie man
,,,,,,,,,, 
It's become a Crusade against using processed seafood when certain recipes DEMAND only the freshest ingredients!!!
Hell, when I'm making white sauce, I don't even steam the freshly dug backyard clams, I SHUCK them!! Don't want to be haunted by my Grandmother's Ghost!!
Hell, when I'm making white sauce, I don't even steam the freshly dug backyard clams, I SHUCK them!! Don't want to be haunted by my Grandmother's Ghost!!
Chinacat
Well-Known Angler
100% agree
The only time clams get steamed is if they are being served as steamed clams
When making clam sauce, chowder, baked clams or anything else they get hand shucked, all juice captured in a bowl and strained multiple times
Then the clams get hand chopped on a cutting board to whatever size is appropriate for the dish
And they go into a colander/sieve placed over the clam juice to collect all the gooey delights that come off the chopping...Then the clams get hand chopped on a cutting board to whatever size is appropriate for the dish
No chopping for baked Clams oreganata. Only shuck them.100% agree
The only time clams get steamed is if they are being served as steamed clams
When making clam sauce, chowder, baked clams or anything else they get hand shucked, all juice captured in a bowl and strained multiple times
Then the clams get hand chopped on a cutting board to whatever size is appropriate for the dish
WhatKnot
Well-Known Angler
Jaws1948
Angler
You might look in the supermarkets for frozen clams and mussels. Up here on LI, I get them at Stop and Shop, frozen very small whole clams and mussels. I use them for pasta with clam sauce and they're not bad at all. Ask in the seafood department and if they have them they'll be in the frozen case.
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