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
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
