Last night I was making Kenji's fussy but worth-it New England Clam Chowder. I add the clams, 3 minutes later they start to open and I'm taking them out of the pot. And one clam -- one clam!
Last night I was making Kenji's fussy but worth-it New England Clam Chowder. I add the clams, 3 minutes later they start to open and I'm taking them out of the pot. And one clam -- one clam! was just chock full of some black substance. It may have been mud. But whatever it was, the substance fell right out of the shell and turned the whole soup black. So my questions: Was it probably mud, or there some weird clam disease that got my clam? If I were able to even look at the soup, could I have eaten it? Were the rest of the clams bad? Is there some way to tell when you've got a bad clam? And is there a NECC recipe that involves opening the clams separately so one bad clam doesn't kill the whole batch and the soup? Clams were from the Chesapeake area, if that matters. Last time I buy clams on sale. submitted by /u/ryevermouthbitters [link] [comments]
