First, the canning process cooks the clams, so they need no additional cooking once you crack open a can. Canned clams are shelf-stable, which means they’re at the ready when you are. Plus, there’s little food waste (versus fresh clams, where a least a few duds tend to show up in every batch).
Delicious Recipes to Try
- Classic Linguine with Clam Sauce:
- Hearty Clam Chowder:
- Clams in Garlic Butter:
Bring a pot of salted water to a boil and cook linguine according to package instructions. In a separate pan, sauté minced garlic in olive oil until fragrant. Add the canned clams along with their juice, sprinkle some red pepper flakes for a touch of heat, and simmer for a few minutes. Toss the cooked linguine in the sauce, garnish with fresh parsley, and voila! A simple yet divine seafood pasta is ready to tantalize your taste buds.
In a large pot, render diced bacon until crisp. Add chopped onions, celery, and diced potatoes, cooking until softened. Pour in the clam juice from the cans, along with a cup of chicken or vegetable broth. Let the mixture simmer until the potatoes are tender. Add the canned clams, a dash of heavy cream, and season with salt, pepper, and thyme. Allow the flavors to meld together for a few minutes before serving this creamy, soul-warming chowder.
Heat butter in a skillet and add minced garlic, sautéing until golden and fragrant. Stir in a splash of white wine and let it simmer for a minute. Add the canned clams and cook for a few minutes until heated through. Sprinkle with freshly chopped parsley and squeeze a hint of lemon juice over the top. Serve these succulent clams as an appetizer or alongside a crusty baguette for a delightful seafood indulgence.
So, the next time you’re craving the flavors of the ocean, don’t overlook the convenience and deliciousness of canned clams. With their versatility and ease of use, cooking with canned clams opens up a world of possibilities for creating delectable seafood dishes that will leave your family and friends clamoring for more. Share your tips and techniques for preparing canned clams in the
Why Choose Canned Clams?
Canned clams offer convenience without compromising on taste. These little briny delicacies are packed with flavor and can be easily incorporated into a wide range of dishes, from pasta to chowders. They are a time-saving option, as they come pre-shucked and ready to use, eliminating the hassle of dealing with fresh clams.
- Drain and rinse: Start by draining the liquid from the can and giving the clams a good rinse under cold water. This helps remove any excess brine and enhances the taste.
- Save the juice: Don’t discard the clam juice! It’s a precious liquid that can be used as a base for sauces, soups, or even added to seafood risottos for an extra burst of flavor.
- Inspect for shells: While canned clams are generally shell-free, it’s a good practice to check for any stray shell fragments before adding them to your dish.
- Flavor with herbs: If you prefer a more aromatic profile, consider adding herbs like parsley, thyme, or bay leaves to your clams. Simmering them together for a few minutes allows the flavors to infuse.
Linguine with Canned Clams – Cheap, Easy, Delicious
FAQ
Are canned clams already cooked?
What’s the best way to eat canned clams?
Can I eat canned clams out of the can?
Do I need to rinse canned clams?
Should you cook canned clams before cooking?
Overcooking canned clams can make them rubbery and tough. It’s best to add them to your dish just a few minutes before it finishes cooking so they can gently heat through without becoming chewy. If you’re making a soup or stew, add the clams towards the end of the cooking process.
How do you cook canned clams?
Heat butter in a skillet and add minced garlic, sautéing until golden and fragrant. Stir in a splash of white wine and let it simmer for a minute. Add the canned clams and cook for a few minutes until heated through. Sprinkle with freshly chopped parsley and squeeze a hint of lemon juice over the top.
How do you cook Linguine with canned clams?
In a separate pan, sauté minced garlic in olive oil until fragrant. Add the canned clams along with their juice, sprinkle some red pepper flakes for a touch of heat, and simmer for a few minutes. Toss the cooked linguine in the sauce, garnish with fresh parsley, and voila! A simple yet divine seafood pasta is ready to tantalize your taste buds.
How do you make clam sauce from canned clams?
While the spaghetti cooks, make the clam sauce by sautéing garlic and red pepper flakes in oil. Then add in the liquid from the canned clams, plus some white wine (or chicken broth). Simmer until it has reduced and thickened slightly. Remove the sauce from the heat, and add in lemon juice and zest, butter, and the canned clams.