How to Prepare Clams for Chowder
- 1). Pick through the clams, and discard any that are broken, fully opened or partially opened. Fresh, live clams will close in open air.
- 2). Fill both pots with cold water in the sink. Pour the clams into one of the pots.
- 3). Stir the clams around a bit, then leave to soak for about 5 minutes. Pour the cloudy water into the sink. Transfer the clams to the other pot with cold water and repeat the process.
- 4). Keep transferring the clams to a new pot of fresh water. When the water stays clear, the clams will be properly cleaned and you can stop soaking them.
- 5). Add 2 cups of water to one of the pots, and bring to a boil. Add the clams and cover. Stir occasionally with a wooden spoon while they steam. When the clams open, about 5 minutes into steaming, they're cooked.
- 6
Pulling the membrane from the siphon
Remove the clams from the pot and shell them, opening the shell and prying the flesh from the shell with a knife. Also use a knife to remove the siphon and coating on the clam flesh. Place in a bowl and refrigerate until you're ready to add the clams to the chowder.
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