Posted: 10/30/2014 5:07:13 PM EDT
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Hi All,
I've had what I consider a great clam chowder recipe given to me decades ago by an old New York clammer and I've always loved it. However, my wife is deathly allergic to clams but really loves mussels. So, my question for you is whether I can straight up swap the mussels in palce of the clams, or is there something I'm missing? Do any of you have any thoughts on whether a simple switch is possible? My main concern is the extra clam broth added... I was thinking of using the steamed mussel broth as a substitute. Thanks, -Coop |
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Mussels take less time to cook than clams, for that reason, I'd not add the mussels into the chowder too soon. Cooking the mussels too long will result in a tougher texture. If it's flavor of the mussel you want by incorporating it into the chowder at the start, mince one or two up and start it with the bacon, or fat back, potatoes and onion, reserve the others until later. |