clam chowder with raw shucked clam meat
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?