Help With Clam Chowder

[cinabun]

I am looking for some advice on making Clam Chowder. I like my recipe, but have had trouble with the clams being tough.
I am using canned clams either minced or chopped, and use to put them in at the beginning of the soup, then read that it makes them tougher. So I drain the stock and add them last. Well it didn't help. I don't really have access to fresh clams,(though I admit I haven't looked for anything frozen) since I am smack in the midwest.

Would anyone have any suggestions to have tender clams in my chowder?
I have eaten this at Red Lobster and they are really good........

cinabun

[phatch]

Never let the canned clams boil. Once you add the clams, it's just to heat them through. Canned clams are tougher than fresh anyway.

Phil

[ED BUCHANAN]

There Are Different Brands And Qualities Of Canned Clams. Some Are Tough Out Of The Can When You Start. Add The Liquid From The Canned Clams To Chowder At Beginning Add The Clams At Last Possible Minute. Dont Boil. Sitting In To Hot Of A Soup Water Well Will Also Toughen Them. Minced Canned Clams Are Normally Less Tough Then Chopped Ones Chef Ed