clam chowder with raw shucked clam meat

Question

I can only find recipes for chowder using raw clams in the shell, frozen or canned clams. I have a 16 oz container of raw chopped clam meat. I'm guessing I just put in the soup near the end of cooking, but for how long? Or should I cook it with the bacon and set it aside till the end? Do I use the liquid that is with the clams in the container?

Gammy · Answer

As for the liquid, if from the clams (and I would think it would be), yes, definitely add it into the chowder. Will just be that much more clam flavor.

Karen M. · Answer

Thanks so much. I found a recipe that suggested cooking it for 3 minutes with the bacon. I ended up doing that, but I won't do it next time. It was still very good, but a touch on the rubbery side. I've adjusted my recipe to reflect your instructions.

AntoniaJames · Answer

If using raw shucked clam meat in a chowder, remember, they need very little time!

Add the raw shucked clam meat at the very end of the chowder-making process, when the chowder is very hot. Cook the clams for only for a minute or two, at most, as clams become hard and rubbery when cooked longer than that. ;o)

clam chowder with raw shucked clam meat

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