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Mar 12, 2005 01:45 PM

Way too many clams - what to do?

  • b

I bought a huge can (51oz) of Snow's diced clams. Now I am trying to figure out what to do with it.

I normally make N.E. clam chowder with fresh clams so I'm not sure how to convert this. I'm confused about the juice they come in whether I should use it or not and if it would be too salty.

Because clam chowder won't freeze well (because of the potatoes), I'm wondering what else I can do with them once I open the can. I like clam sauce but again, not sure about the juice. I figured I could make a batch of clam sauce and freeze it in batches to use with linguine.

Any suggestions will be appreciated.

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  1. On Epicurious there are a couple of recipes for clam chowder that give the measurements in both fresh clams and canned clams. You can use that as a guidance.

    1. Taste the juice. If it's not to salty, freeze. Or dilute and freeze. You can freeze the clams too. But you'll need to dice them small for introduction into other dishes - won't be rubbery that way. And add at the very last moment.

      1. Here's a link to Snow's recipe website. There are also recipes that use canned beef stew on this site, so you have to click the MORE RECIPES link in the Entrees area in order to see the clam recipes.