Suggestions on how to use frozen clam meat?

  • Posted by: Augusta
  • September 30, 2012


BoulderGalinTokyo October 2, 2012
If you are making a stir-fry or even a pasta sauce, I don't defrost the clams, then the juices will become part of your sauce. A stir fry is hot enough to cook all the way through.
Mine are about the size of my pinky fingernail.

Try in scrambled eggs!
bgavin September 30, 2012
Wouldn't extra cooking only make the clams more tough? I would defrost, chop well and use with pasta, barely cooking the clams.
MTMitchell September 30, 2012
Clam chowder. I doubt they'd be good for fried clams but you could try. You could also make stuffed clams. Well clam stuffing I guess if you don't have the shells. Linguine with clam sauce,
inpatskitchen September 30, 2012
I agree with the chowder and linguine. The only drawback is that clam meat toughens a bit when frozen so it may need a little more cooking time.
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