clams
Also known as: canned clams
A bivalve shellfish with a briny, mildly sweet flavor, sold fresh in the shell, or -- far more convenient for a chowder -- canned, already shucked, minced or chopped, and packed in their own juice. The classic base of clam chowder, where both the clam meat and the flavorful juice they're canned in get used.
Buying guidance
Canned minced or chopped clams are the standard choice for chowder -- check the size (a common size is 6.5 oz) and don't discard the juice in the can, since it carries much of the clam flavor into the soup base.
Substitutions
- Fresh clams, shucked and chopped, with their liquor reserved -- more work, but a fresher, brinier result.
- Canned or fresh mussels -- a different but related briny shellfish flavor.
- Imitation crab or a firm white fish, plus a little extra fish sauce or clam juice for brininess -- not a true clam flavor, but a workable non-clam stand-in in a pinch.
Tips & common mistakes
Draining and discarding the canning liquid throws away a meaningful part of the chowder's clam flavor -- add the juice along with the clams rather than pouring it out.
Storage
An unopened can keeps for a year or more in the pantry. Once opened, refrigerate any unused clams and juice in a sealed container and use within a day or two.