New member here and looking forward to getting/sharing info.
I make a pretty good New England clam chowder but not as good as I'd like it to be, so looking for suggestions.
I use a common recipe starting with bacon, then flour, potatoes, onions, celery, clam juice, canned clams, cream etc.
I have used clams from a fish store also but I have heard canned clams are fine and I can't remember any big difference when using the real thing.
I have never actually cooked my own clams, but if that's a beneficial difference I certainly would.
So what am I missing?
Thanks,
Steve
I make a pretty good New England clam chowder but not as good as I'd like it to be, so looking for suggestions.
I use a common recipe starting with bacon, then flour, potatoes, onions, celery, clam juice, canned clams, cream etc.
I have used clams from a fish store also but I have heard canned clams are fine and I can't remember any big difference when using the real thing.
I have never actually cooked my own clams, but if that's a beneficial difference I certainly would.
So what am I missing?
Thanks,
Steve