Chopped Ocean Clams

There are times when I just want some clams to round a soup or recipe off. The smaller cans are more convient for me when I don't want to make a pot or casserole. I like Snow's clams because they are versitile. Right out of the can,they are great in cold dishes. They add the ocean taste with a tender chew. When my soup or pasta sauce is done, I toss the clams with wine in to heat through. It is a great clam to juice ratio.

I love this can of clams. It has big chunks of clams and it tastes great in my New England Clam Chowder! The quality is consistent with each can I order. Clam texture is as expected, chewy and great taste. The quantity of clams in a can is a lot! I make a large pot of chowder that feeds at least 10-12 hungry people.

Good stuff as expected. I add one can of clams to one can of Campbell's Chunky Clam chowder, including the juice from the clams. Salt, pepper or Tabasco to your taste. I will keep ordering as long as it's available. Delivered to my house, Amazon Prime is great.

Tastes like clams. I made a clam and squash blossom omelet with this product. It was fantastic. Clams inherently seem to be chewy, and these were no different. I would buy again if I need a large can of clams. .

meaty, salty, juicy - it's what you'd expect. Also, if you have a recipe needing clam juice, this has at least a bottle's worth inside, so you can save a bit, for something like a Cioppino, which is already going to be expensive! That's the downside too though... most of the weight is juice, not clam meat. Still it's a lot of meat for a decent price - good for a full 16 qt batch of cioppino when you add some other seafood to complement.

If you’re a seafood lover or just someone looking to elevate your meals, Snow's Wild Caught Chopped Clams (6.5 oz can) is a game-changer! These clams are not only wild-caught, which ensures better flavor and texture, but they’re also incredibly versatile. Whether you’re making a classic clam chowder, tossing them into pasta, or adding them to a seafood stew, these chopped clams deliver a fresh, authentic taste that truly enhances your dish. The clams themselves are perfectly chopped—just the right size to create a satisfying bite without being too small or too large. They’re packed in a briny liquid that adds a depth of flavor to your recipes. Plus, the can size is ideal for home cooking, offering just enough clams for a recipe without leaving you with excess. What I appreciate most is how convenient they are. No need to deal with cleaning and prepping fresh clams—just open the can, and you’re ready to go. The quality is consistent every time, and I never worry about tough or rubbery pieces, which can sometimes happen with other canned seafood brands. Overall, Snow’s Wild Caught Chopped Clams are a must-have pantry staple. They bring a taste of the sea to your kitchen with minimal effort, making them perfect for busy weeknight dinners or more elaborate seafood dishes. Highly recommend!

Tasty, economical way to fortify canned clam chowder.

Perfect to add to pasta dishes

Tastes wonderful, great quality. Makes good quick lunches on the go and I'm getting the iron I desperately need.

Good quality product. I’ve used them to make clam soup an amazing value. I tried to buy some of these at home and the price was exorbitant.Cynthia

Made a delicious Clam Pasta

Love it. I use it when I make linguine with clams. Clean, and chopped up into perfect size bits. They could put more clam bits in each can, however. But overall it’s great.

For decades we couldn’t get these in the U.K. to make clam chowder and now we can! So happy about that. Here is my recipe: 1c. chopped onion 1c. chopped celery 3 1/2 heaping cups potatoes 1/2c. butter (113g) 1/3 heaping cup. flour 1 qt. half and half (= 1 pint whole milk and a 600ml large single cream) 3 cans Snow’s chopped clams 1 tsp salt (not more) 1 Tb Worcestershire 1/2 tsp cooking sherry (dry, not sweet.) Sprinkle of thyme, 15-20 shakes Pepper to taste Drain clams and reserve liquid. Pour liquid over vegetables. Add water to barely cover the vegetables. Simmer over medium heat until vegetables are tender...add potatoes 4 mins after onion and celery. Simmers about 7-10 minutes. (Check celery/onions to be sure they're not crunchy.) In a saucepan, melt butter until VERY bubbly and super hot (on 7), add flour all at once to make a roux, whisking 3 minutes until smooth and no lumps. Add sherry. Stir whilst adding the cream. Cook and stir until smooth, (and very hot, slightly foamy), stir constantly. Add the vegetables to the roux and add salt, Worcestershire, thyme, pepper and clams. Cook for only a couple minutes till heated. Serve in warm bread bowls (optional) Makes 6-8 servings.