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,
Pat is a trusted home cook.
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.
Wouldn't extra cooking only make the clams more tough? I would defrost, chop well and use with pasta, barely cooking the clams.
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!
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Well played. You deserve a cookie.
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