Clams (Whole Or Minced)

Clams (Whole Or Minced)

By Chef K.T. Murphy


No Ingredients


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Keep clams live on ice until ready to an.

Scrub shells thoroughly and rinse, steam 5 minutes, and open.

Remove clam meat.

Collect and save clam juice.

Wash clam meat in water containing 1 teaspoon of salt per quart.

Rinse and cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon.

Boil 2 minutes and drain.

To make minced clams, grind clams with a meat grinder or food processor.

Fill jars loosely with pieces and add hot clam juice and boiling water if needed, leaving 1-inch head space.


All the best, Good Food makes For Better Decisions.

Chef Murph


chef murph 3 way



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