Question for you Chowderheads

Discussion in 'Food & Cooking' started by pepper grind, Apr 14, 2015.

  1. pepper grind

    pepper grind

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    Since viewing the seafood challenge thread, have a sudden hankering for some chowda'. Going to make my fav, which I feel is highly overlooked, "Manhattan". Don't care if its not traditional, there will be bacon and dill! (Or basil)

    I digress.

    Anyway, since I'm using canned, do you enthusiasts of all things clams think its necessary to add clam nectar, or will not draining the water from the can accomplish the same flavor?

    Also wondering if I can save a few bucks by tossing in some Motts instead of nectar and tomato being as its tomato base anyway.

    Sorry I keep referring to it as clam nectar-- I feel like the term "clam juice" is confusing and makes me crave a Caesar.

    Thanks in advance!
     
  2. eastshores

    eastshores

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    I think the juice that is in the cans is basically the "liquor" that the processing plant includes. I would definitely use that. You can usually buy bottled "clam juice" but it tends to be pricey. The Mott's idea sounds interesting! If you can find this stuff, this brand is probably the best out there in the stocks/boullion/etc. category and it lasts just about forever in the fridge.

     
  3. pepper grind

    pepper grind

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    I've never seen the clam version of "better than bouillon" but am a huge fan of the beef version. My curiosity got the best of me and I've decided on a home made no salt chicken stock/motts combo as a base. Also going to go for low sodium bacon (or even deli ham if its on sale) because clamato and canned clams already contain so much salt. I think if I balance my flavors carefully, it could turn out really well and might be a nice, cheap way to get my fix.
     
    Last edited: Apr 14, 2015
  4. brianshaw

    brianshaw

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    In my area it is stocked by Smart & Final.
     
  5. chefedb

    chefedb

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    All of their bases are very good. They are the closest to institutional bases. Most Publix sell them and some Walmart's also have them. Their Lobster and clam are A1 in my book. They sell in Publix for $4.49 available on line but at much more $ plus shipping.
     
  6. chefedb

    chefedb

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    TIP '' If using canned clams put the clam juice in first add the clams last as they are already cooked and more cooking makes them tough like rubber-bands''
     
    phatch likes this.
  7. pepper grind

    pepper grind

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    I add both last as flavor is so easily cooked out.