On Thu, 15 Jan 2015 08:48:13 -0800, "Cheri" >
wrote:

>
> "Brooklyn1" > wrote in message
> ...
> > Cheri wrote:
> >>sf wrote:
> >>>Gary wrote:
> >>>
> >>>> Hi Ophelia,
> >>>> If you can't get live clams, look for frozen. Don't buy canned clams
> >>>> to make your own chowder. You might as well just buy a finished canned
> >>>> version and heat it up. ;0
> >>>>
> >>> I totally distrust frozen bivalves. You never know it one was dead
> >>> before freezing <shudder> and they taste awful.
> >>
> >>I was going to say the same thing actually.
> >>
> >>Cheri
> >
> > Udder nonsense... even though live clams are readily available on Lung
> > Guyland these are excellent, sold at most markets in their familiar
> > container and what most home cooks and restaurants prefer:
> > http://doxseelegend.com/LONG%20ISLAN...ea_clam_co.htm
>
> I don't live there, and the ones I have tried are awful. How would you
> actually know what is sold at most markets across the country? Exactly.
>
Has anyone in the US said that they can't find fresh clams, oysters or
mussels? You and I said we don't trust frozen. I can name one person
who posts here who has talked about how wonderful *frozen* green lip
mussels are in the past. That's what I tried frozen before I could
find them live locally. Both times, I threw them out because most
didn't open after being heated and there's no way I'm going to eat a
bivalve that doesn't open properly. Maybe that's why so many people
get food poisoning and I don't.

--
A kitchen without a cook is just a room