Canned baby clams suck. Chopped sea clams are so much better.

[FeChef]

I usually buy either fresh clams or frozen clams and sea clam juice when i make linguine and clams. I bought a 28oz can of baby clams and the juice and the clams had literally no flavor at all. I am guessing they were farm raised or something, and le juice was just water and salt. Its good thing i had a tub of Minors Clam base, because it saved the dish.

 

/rant

[liuzhou]

I have only ever bought canned clams once in my life and regretted it. I wouldn't say they were tasteless but  what taste they had was deeply unpleasant.

 

I can't recall why I bought the damned things in the first place - must have been a massive brain fart! Every market and supermarket sells at least five and up to ten different types of live clams.

 

 

[FeChef]

1 hour ago, liuzhou said:

I have only ever bought canned clams once in my life and regretted it. I wouldn't say they were tasteless but  what taste they had was deeply unpleasant.

 

I can't recall why I bought the damned things in the first place - must have been a massive brain fart! Every market and supermarket sells at least five and up to ten different types of live clams.

 

 

Against my better judgement the 28oz can of whole baby clams was like $5USD at my local restaurant depot. To be fair, they did not taste "unpleasant" But they tasted bland. I salvaged the dish with anchovies and added a few tsp of Minors clam base. 

I now know better then to use any canned clams that do not list "ocean" or "sea" clams for future reference.

Edited September 8 by FeChef (log)

[Laurentius]

I've made acre-feet of clam chowder.  While  I prefer fresh, I like the 51 oz cans of minced sea clams Costco carries.  It so happens that these cans contain exactly the proportion of meat:nectar I like to use.