How Do You Tenderize Clams For Chowder?
To tenderize clams for chowder, first soak them in a bowl of cold, salted water for at least an hour, up to overnight. This helps to remove any sand or grit inside the clam. Then, gently scrub the clams with a soft brush or cloth to remove any remaining dirt. Next, steam the clams until they just open, and remove them from the heat immediately. Let the clams cool slightly, and then remove the meat from the shell. Chop the clams into small pieces and add them to the chowder.