I'm drooling as I type...
June 16, 2012 4:22 PM   Subscribe

We're making a tomato based fish stew in our slow cooker, and the recipe calls for canned clams. We've got fresh ones, in the shell. Just toss these bad boys in there, or...?

Recipe says to cook the base (tomatoes, wine, veggies) for 5-6 hrs and then about half an hour before it is done, throw in all the fish - tilapia, shrimp, crab legs...and canned clams. We've got fresh ones, still in the shell. Do we need to steam them first? Our fear is that 30 min wont be enough time for them to cook/open up.
posted by fillsthepews to Food & Drink (8 answers total) 7 users marked this as a favorite
If you've got little necks or cherry stones you'll absolutely be fine. If its a bunch of quahogs I'd open them and chop them up first and still add them a half hour out. Worst case on the quahogs is cooked but pencil eraser-y
posted by JPD at 4:25 PM on June 16, 2012

Just checked - little necks. Good news! Thanks!
posted by fillsthepews at 4:38 PM on June 16, 2012

wait, wait, post the recipe!!
posted by ruelle at 5:04 PM on June 16, 2012 [3 favorites]

wash the clams in the sink, then put them in the stew, let them open up, when they open up, there done.
posted by brittaincrowe at 5:42 PM on June 16, 2012

Did you clean the clams? If so, yup, put them in near the end of cooking.
posted by wandering_not_lost at 5:50 PM on June 16, 2012

What was I thinking, here's the recipe! Will report back on results. We added a few more veggies to sorta jazz it up a bit. So far, smells great.
posted by fillsthepews at 7:11 PM on June 16, 2012 [1 favorite]

and WANDERING, thanks for that link. We're soaking now, but we usually would just dump the water out instead of removing the clams. That's a great point.
posted by fillsthepews at 7:12 PM on June 16, 2012

Verdict: very good! Perhaps a bit on the spicy side, but we did add a big ass chile verde in there. About 3/4 of the clams opened, which I think is probably par for the course. Thanks all!
posted by fillsthepews at 9:47 PM on June 16, 2012

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