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Apr 6, 2010 12:57 PM

Canned Clams

(Note: This thread was split from another at: -- The Chowhound Team)


Can't be said of all things, but canned clams are lots better than no clams.

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  1. +1, and sometimes there's no clam knife in sight.

    8 Replies
    1. re: bushwickgirl

      No need for a clam knife, when you cook 'em, they pop right open. I will have to get some fresh clams and share here--a little taste of New England for those who crave it. My mom ALWAYS made clam sauce from canned clams, but she loves how I make it now.

      1. re: kattyeyes

        I know this, but sometimes I like the fresh shucked and chopped verison for clam sauce. Gives me an opportunity to practice my shucking technique, which was never so good with clams. I can manage an oyster, but not a clam.

        Either way, shucked or in the shell, just good eating.

        Have you ever seen Doxsee brand steamed clams, canned in the shell? I used to see them in CT. Never tried them, though.

        I see a relatively new photo of April Katt!! I saw her photo at your blog and she looks like my Cocoa, or Cocoa looks like her.

        Post NE clam recipes, if you have. Thanks.

        1. re: bushwickgirl

          I'm getting logged off every other post, but inspired by this thread, I will return with a clam recipe later.

          I didn't know of a recipe using fresh chucked and chopped clams. Maybe I'll kick off a new thread so we can discuss clamminess in detail. ;) I have never seen Doxsee brand, btw.

          The black cat thing is funny, too. Drop me a line (addy in profile) and we can cat chat further if u wish. If only April Katt realized her fame. Sometimes I think she does. HA HA!

          1. re: bushwickgirl

            Oh, I have lots of them, what are you looking for specifically? Chowder? Clam cakes? Pasta?

            I never heard of Doxsee brand either, (native CT for 18+ yrs) but we always used Snows brand. Now on the west coast, I buy online the brand of Quahogs from RI. Can't recall the name. Get them on Famous Best clams for chowder.

            1. re: Phurstluv

              I remember the Doxsee brand from early 70's, maybe they went by the wayside. Steamed clams in the shell, in the can, kinda strange for a New England product where it's easy to get fresh.

              Quahogs are what I used for chowdah, clam sauce, clam fritters or those giant stuffed clams served in Ct and RI; fresh shucked, chop or grind and use as you prefer. I like the littlenecks or cherrystones for the raw bar experience.

              1. re: bushwickgirl

                The giant stuffed clams are called, get ready, giant stuffed clams. Those are mainly breading, spices (oregano, parsley, garlic, red pepper) with paprika on top of large shucked quahogs. We never made them vb/c they were always available in the stores. Matlaw's was our fave brand.

                Clam fritters may be what are known as clam cakes in RI. I have my mom's recipe if you're interested. They're totally regional, not many people know about them. We don't have littlenecks as in soft shell steamers here, but we get Manilas, which are good as steamers. And we get cherrystones, but those manilas are better and sweeter for a clam sauce. We also use canned for clam sauce all the time. The fresh clams were only harvested back in the spring & summer, back in my mom's day.

                I blogged about our clambake last summer, it's a fond memory of mine that my west coast husband fails to understand. Let me know if you would like any recipes.

              2. re: Phurstluv

                I think Doxsee and Snow's are now one and the same - both logos are on the can shown at Amazon:


                Ahhh, yes - they merged:

                1. re: LindaWhit

                  Okay, thanks for the solved mystery!

                  There really only has been one company that cornered the market at the time. Makes sense. I can still get Snows in LA, but I'm using for the canned quahogs.