[header] How to make clam chowder [title] Purchase live hard-shell clams. [step] Hard-shell clams or " quahogs " like large chowder clams, littlenecks, and cherrystones should have tightly closed shells. [substeps] If you can separate the shells easily, then the clam inside is dead.
[header] How to make clam chowder [title] Purchase live hard-shell clams. [step] Hard-shell clams or " quahogs " like large chowder clams, littlenecks, and cherrystones should have tightly closed shells. [substeps] If you can separate the shells easily, then the clam inside is dead.
If this is the case, then you don't need to have a shell chowder for this recipe. [title] Cut the shells and the flesh into sections. Clams that are already dead should not be purchased or, if already purchased, should be discarded. [title] Pass a blunt knife through the two shell halves. Make sure the clam is partially submerged. Look for freshwater water clam chowder at your local fish or vegetable store. You can solve this problem by folding out individual pieces of the shells. This will make it easier to work in different recipes.