Remember, canned fish or seafood is already cooked and just wants heating through properly.
That's why they ended up overcooked.
Bye for now
Regards
Liz
Jul 29, 2009 Rating
Re; Live clam to canned conversion by: Frank
Thanks,
You've given me a good starting point. I realize the complexity of the question given the unknowns.
In any event, I had the canned ones in my pantry and made the clam sause for dinner tonight. I added fresh parsley as usual, but this time a little fresh basil at the end which added a little something nice. I also tried adding the clams at the end and simmering the sauce for about 5 minutes. Last time I made the sauce I had added the clams and juice and cooked for 15 minutes which reulted in gummy clams.
Thanks again for your help. Can't wait til I try it with fresh clams.
Frank
Jul 29, 2009 Rating
Reply by: Liz from www.find-a-seafood-recipe.com
Hi Frank
Good to hear from you.
I would say, in the case of canned clams, you would need to use at least twice the weight again, for the simple reason that you have the shells to take into account.
I don't know how much your cans weigh, but if they're 8 oz, then you would need about 3 lbs of live/fresh clams - now, that sounds a lot to me for a sauce, but you could always try it with 2 lbs and see if it's enough - if not, next time, try 3 lbs.
There is no simple conversion - a lot depends on how much net weight is in the can - how much juice - how big the clams are that you buy fresh - a lot of variables.
So - try 2lbs, then 3 if it's not enough.
Other canned fish, for instance, salmon, is much stronger and more densely packed than fresh, so you would use less or the equivalent of fresh - which I suppose is the same as saying, try 2lbs, then 3lbs of clams, if 2lbs doesn't make enough.
If anyone else wants to offer an opinion here or comment - please jump in :-)
