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Subbing fresh / raw clams for canned clams in clam dip?

arielleeve Mar 25, 2012 11:32 AM

I'm making clam dip tonight (as part of 60s themed hors d'oeuvres for a Mad Men premiere viewing party). Yesterday at Stew Leonard's they had a good deal on a refrigerated tupperware of chopped clams, which I've never used before. If I want to use these in my clam dip, how should I cook them? I wasn't entirely thinking about that fact when I bought them...!

  1. alkapal Mar 25, 2012 01:47 PM

    if you are going to use in a dip with other fat, i'd not saute in fat….i'd briefly steam them.

    4 Replies
    1. re: alkapal
      arielleeve Mar 25, 2012 01:54 PM

      For how long? Can I use the steamer basket? I have little experience working with raw seafood other than shrimp.

      1. re: arielleeve
        alkapal Mar 25, 2012 01:59 PM

        really, all i'd do is chop them as fine as you want, then add them to a small skillet (nonstick is better for this) on low-medium along with the liquid in the container…then basically warm through (i'm guessing for about 5-7 minutes). EDIT -- i've seen that you should only do this for 3-4 minutes….or they will be tough.

        1. re: alkapal
          magiesmom Mar 25, 2012 02:30 PM

          I think even that is too long. They are chopped. I'd do one to two minutes.

          1. re: magiesmom
            alkapal Mar 25, 2012 02:41 PM

            i think you are right!

    2. m
      magiesmom Mar 25, 2012 12:07 PM

      You can saute them quickly in a little butter or oil. Or I guess you could steam them.
      But in the 60's clam dip they def would have been in a can :=)

      2 Replies
      1. re: magiesmom
        arielleeve Mar 25, 2012 12:16 PM

        Ack, I know! Totally wasn't thinking when I bought them. What do you think would be the method that would get the closest approximation to canned? As far as I know the ones in the can are boiled no?

        1. re: arielleeve
          little big al Mar 25, 2012 01:44 PM

          Saute little garlic in oil, toss in some white wine and cook briefly with a little parsley. I wonder what kind of clams they are. Howard Johnson's used to call clam strips, which I believe were strips cut from the neck of giant sea clams "Fried Clams". To a real Yankee they were an abomination.

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