Clam chowder soup is a true New England classic, but it takes some time to master the art of making it truly delicious. Since chopped clams happen to be one of its main ingredients, it’s important to make the right choice, and these three tips will take you in the right direction.
Fresh Clams
Using fresh clams will do wonders for the flavor of your chowder, and you should use them whenever possible. This adds an extra step to the cooking process because you’ll have to clean them up and steam them properly, but it will pay off in the long run.
Cooking Process
Fresh clams will give your chowder an irresistible flavor, but it’s important to cook them to perfection. Steam them in their shells and use a slotted spoon to scoop the meat out. Also, keep in mind you shouldn’t overcook them because they’ll become too tough and rubbery.
Canned Clams
Finding fresh clams isn’t always an option, and there comes a time when you have to use canned ones. They’re a more convenient option, but keep in mind they usually come pre-cooked, so it’s best to add them to your soup just before serving.
