Chopped Clams

Snow's is a trustworthy brand and these clams are decent quality, flavorful, well priced and you get more than enough for a large pot of chowder in a single can. I've successfully frozen half a can (transferred to a freezer bag) when I haven't wanted to use a full can, and that's a big plus. The large size can keeps the per-ounce cost well below the clams that are regularly available in the stores, so that's another big plus. This is a kitchen staple for me, and I won't be buying the smaller, more expensive and less flavorful cans any more. This is my new favorite.

These are excellent. I've been using these for years when I made clam chowder. You would never know these weren't freshly shucked they really taste great and appear fresh and smell of the ocean. Of course over time the price has risen, still there a good deal.

Good quality and taste. Not greasy. Can is fully filled and in good condition. Good texture. Versatile for soups, dips ….

I can’t say enough good things about these clams. The flavor is GREAT! And they are so very tender, haven’t had any other label as good as these.

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.

Awesome! Great value!!

Perfect tasting and tender chopped clams.

Sometimes the larger sized can can be hard to find. good price for it. Generic canned clammers for chowder or sauce.

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

Great product. The clams are chopped not minced so are great for chowder or spaghetti with clam sauce. The reason I purchased these are because the clams are caught in the north Atlantic and processed in the east coast of the States not in China or Indonesia.

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.

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