NEW! Google Custom Search
How do you prepare fresh clams for clam chowder?
I'm making Jasper White's Manhattan Clam Chowder tonight (the one recipe I still wanted to try before giving away his 50 Chowders cookbook.)
I bought fresh clams, steamed them, then chopped up everything that came out of the opened clam. THEN I went back to the cookbook, only to see in another clam chowder recipe he talks about peeling the clams / discarding certain parts??? Does anyone do this?
I hate canned clams but I am starting to see the wisdom.
(The soup bases tastes great, BTW, and I haven't added the tomatoes or clams yet.)