Canned Vs Fresh Clams: What Are The Differences?

To can or not to can? This is the question at hand when it comes to deciding between fresh and canned clams for dinner. The uniquely briny, salty, and sweet flavor of clams can be found in clams acquired through either of these methods of mollusk preparation, which makes it even more difficult to decide. Perhaps knowing the differences between canned and fresh clams will help resolve this dilemma.

Besides the inclusion of salt, citric acid, and other preservative ingredients in canned clams, the key differences between canned clams and fresh clams are their different degrees of convenience and shelf life. While canned clams are grabbed from the grocery store shelves and added to a dish with relative ease, fresh clams require a thorough cleaning and preparation process before they are cooked or consumed. Additionally, canned clams have a much longer shelf life than fresh clams and might be seen as more flavorful due to the brine and salt in the cans.

Available in minced, chopped, or whole forms, canned clams are a convenient choice for an average dinner no matter how far from the sea you are. Whether it is a pasta or clam chowder night, its long shelf life, affordable price, and pre-cooked status make canned clams the versatile pantry staple that you should start buying.

The convenience of canned clams does not mean that their flavor is less than that of fresh clams. In fact, canned clams are extremely flavorful since the anticipated flavor of clams is further strengthened by the brine found in the cans. Canned clams also add saltiness to any dish they accompany.

Preparing canned clams in the kitchen is easy and clean since there is no need to work with their shells as would be the case with fresh clams. While it is certain that fresh clams should be cleaned before cooking with them, the jury is still out on whether canned clams should be rinsed before being eaten.

Unlike canned clams, fresh clams have a short shelf life of one to two days in the refrigerator or up to three months in the freezer. Additionally, there are more factors to consider when shopping for fresh clams than canned clams. The habitat of the clams influences their flavor, making an ultimate guide to clam varieties indispensable for picking a clam variety that fits your flavor needs. Besides choosing which variety of clams fits the plan for the dish, the clams being considered in the store should be lively, have an intact shell, and have an ocean smell, as opposed to an ammonia or fish odor.

Clams are safe to eat raw or cooked, but should always be cleaned before consuming. Sand can get trapped in the clams because they gain nutrients by filtering through water and some clams may even have barnacles on their shells that should be removed. Relying on expert advice for cleaning clams is a reliable way to ensure there are no crunchy sand bits in a creamy clam chowder. Once prepared and cooked, consumers of fresh clams can expect firmness if cooked well and a rubbery texture if overcooked.