"Brooklyn1" > wrote in message

> Doxee frozen clams are sold throughout the US and Canada, Most
> restaurant supply emporiums carry them.

Why would I care? I love canned clams, clam juice, and my clam chowder. The
frozen clams I've had were vile, so it's a non issue for me.

Cheri

"sf" > wrote in message
...
> On Thu, 15 Jan 2015 08:49:43 -0800, "Cheri" >
> wrote:
>
>>
>> > wrote in message
>> news >>
>> > That's fine - if you live in an area where they are available. I'd be
>> > surprised if O could find fresh clams in her area, though she might
>> > get lucky and find cockles which would make an excellent chowder. In
>> > southern parts of the UK one might find something called Queens,
>> > always hard to come by but delicious, something like a scallop.
>>
>> Canned clams are fine and probably easy for her to find. They also make
>> an
>> excellent clam chowder.
>>
> Agree. Agree with cockles too, it won't be *clam* chowder - but so
> what? If she doesn't find any bivalves for her chowder, there are
> plenty of other types of chowder to make.

Very true.

Cheri

sf wrote:
> I totally distrust frozen bivalves. You never know if one was dead
> before freezing <shudder> and they taste awful.
>
> "Cheri" wrote:
> the ones I have tried are awful.

LMAO! You both are lying. Frozen is fine. No company is going to throw
in bad clams and go out of business.

sf then wrote:
> 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.

I have *never* heard of or seen any clams, mussels, oysters that are
frozen in the shells. NEVER. And sf claims to have bought frozen
mussels in the shells and tossed them because they didn't open.
LMAO. Of course they didn't open when you cooked them, you idiot.
They were already dead from being frozen. Only live shellfish open
after cooking.

And then you two tell Ophy to buy inferior cooked and canned clams.
Good grief. You both have never had a really good chowder. Fresh
ingredient vs canned? You both are talking nonsense.

And to Ophelia, if you've never had clam chowder, start with a can of
Progresso New England Clam Chowder. It's not too bad. If you like
that, then make your own the next time using fresh clams.

G.

On 2015-01-16 4:54 PM, Gary wrote:

>
> I have *never* heard of or seen any clams, mussels, oysters that are
> frozen in the shells. NEVER.

I have seen frozen mussels in the shell.
I don't know what brand they were but FWIW..
http://www.greenseafoods.com/greenseafood.html


> And sf claims to have bought frozen
> mussels in the shells and tossed them because they didn't open.
> LMAO. Of course they didn't open when you cooked them, you idiot.
> They were already dead from being frozen. Only live shellfish open
> after cooking.

Not being into mussels I have not cooked them but Google is my friend,
and this link about cooking frozen mussels says that any that do no open
should be thrown out.

On 1/16/2015 5:08 PM, Dave Smith wrote:
> On 2015-01-16 4:54 PM, Gary wrote:
>
>>
>> I have *never* heard of or seen any clams, mussels, oysters that are
>> frozen in the shells. NEVER.
>
> I have seen frozen mussels in the shell.
> I don't know what brand they were but FWIW..
> http://www.greenseafoods.com/greenseafood.html
>
>
>> And sf claims to have bought frozen
>> mussels in the shells and tossed them because they didn't open.
>> LMAO. Of course they didn't open when you cooked them, you idiot.
>> They were already dead from being frozen. Only live shellfish open
>> after cooking.
>
> Not being into mussels I have not cooked them but Google is my friend,
> and this link about cooking frozen mussels says that any that do no open
> should be thrown out.
>
I bought frozen mussles a couple of times and when they didn't open
after steaming I tossed them out. They were dead when they were flash
frozen. Won't take the chance.

Jill

Cheri wrote:
>
> "Brooklyn1" > wrote in message
>
> > Doxee frozen clams are sold throughout the US and Canada, Most
> > restaurant supply emporiums carry them.
>
> Why would I care? I love canned clams, clam juice, and my clam chowder. The
> frozen clams I've had were vile, so it's a non issue for me.

"The frozen clams I've had were vile," LOL LMAO!

And here I get picked on constantly for occasionally using canned
cream of mushroom soup as a flavoring in some dishes. And you and sf
are promoting canned clams. And *she* even lives with driving distance
to fresh seafood. Not only that, fresh seafood is shipped all over
the country and world now.

Ever eaten King Crab Legs? yum yum They are all frozen.

G.

On 2015-01-16, Dave Smith > wrote:

> I have seen frozen mussels in the shell.

But, have you seen famous muscles in a shell?

nb

On 2015-01-16 5:23 PM, notbob wrote:
> On 2015-01-16, Dave Smith > wrote:
>
>> I have seen frozen mussels in the shell.
>
> But, have you seen famous muscles in a shell?

I go to a gym regularly. I think I see lots of them in the closet. ;-)

On 2015-01-16 6:24 PM, wrote:
ter cooking.
>>
>> Not being into mussels I have not cooked them but Google is my friend,
>> and this link about cooking frozen mussels says that any that do no open
>> should be thrown out.
>
> I can't see logic in that. I frequently cook live mussels THEN it is
> an indication of a dead mussel or even no mussel, just sand within.
> That's because when it hits the steam a live mussel promptly reacts by
> opening up it's shell, so how is a frozen (aka dead mussell) going to
> do that ?
>


Dang. I can't seem to find my post, but I had meant to link it to the
site. Rest assured, I Googled it and there was a site about cooking
frozen mussels and it said to chuck them if they don't open. I could
look it up again but..... so could you..... search for cooking frozen
mussels. It's not an issue for me. I used to eat mussels occasionally.
I had no squeamish issues about mollusks. They were okay. They were
better with a sauce. The sauce was more important than the mussel. Then
one day I came home and found my wife extremely ill after having eaten
mussels. She was almost as sick as I had been after a bad case of food
poisoning. Seeing her that sick from eating mussels resulted in me
having a distinct lack of interest in eating mussels.

In article >, says...


> I have *never* heard of or seen any clams, mussels, oysters that are
> frozen in the shells. NEVER.

Then open your eyes.

http://www.greenseafoods.com/greenseafood.html

> And sf claims to have bought frozen
> mussels in the shells and tossed them because they didn't open.
> LMAO. Of course they didn't open when you cooked them, you idiot.
> They were already dead from being frozen. Only live shellfish open
> after cooking.

Nonsense. Live or dead, mussels open in the pan for the same reason,
when the cooking heat undoes the adductor muscle that controls the
shell.

But since you've never heard of or seen them frozen you obviously
haven't cooked them so haven't a clue.

Maybe sf didn't thaw out the frozen shells before cooking.

Janet UK

On 2015-01-16 7:10 PM, wrote:
> On Fri, 16 Jan 2015 18:53:55 -0500, Dave Smith
> > wrote:
>
>>
>>
>> Dang. I can't seem to find my post, but I had meant to link it to the
>> site. Rest assured, I Googled it and there was a site about cooking
>> frozen mussels and it said to chuck them if they don't open. I could
>> look it up again but..... so could you..... search for cooking frozen
>> mussels. It's not an issue for me. I used to eat mussels occasionally.
>> I had no squeamish issues about mollusks. They were okay. They were
>> better with a sauce. The sauce was more important than the mussel. Then
>> one day I came home and found my wife extremely ill after having eaten
>> mussels. She was almost as sick as I had been after a bad case of food
>> poisoning. Seeing her that sick from eating mussels resulted in me
>> having a distinct lack of interest in eating mussels.
>
> I've eaten them since I can't remember when and no probs. We used to
> gather them for ourselves at our cottage, in fact, my little Peke
> would take herself to the rocks, fish under the seaweed, get a mussel
> bring it back up to David when we were bbqing and patiently wait until
> it was cooked and handed down to her
>
> Usually sickness is caused by what is in the water where they are
> gathered, rather than the mussel itself, or so I have been told.


I don't know what her problem was. All I know is that I used to eat them
occasionally and they were okay... not great. But I had once hqda
wicked case of food poisoning. When I came home and found my wife that
sick after eating mussels, as sick as I had been with food poisoning, I
just lost interest in eating them. I understand that that you have to
have been than sick from something to appreciate the revulsion it can
cause.




>
> Anyway, it's the one time I find white wine useful. I steam mine in
> white wine and garlic.
>

"Gary" > wrote in message ...
> sf wrote:
>> I totally distrust frozen bivalves. You never know if one was dead
>> before freezing <shudder> and they taste awful.
>>
>> "Cheri" wrote:
>> the ones I have tried are awful.
>
> LMAO! You both are lying. Frozen is fine. No company is going to throw
> in bad clams and go out of business.

Now you sound like Sheldon, but since you like to throw the lying word
around, you're lying!!! See how silly that sounds? Exactly.

Cheri

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Brooklyn1" > wrote in message
>>
>> > Doxee frozen clams are sold throughout the US and Canada, Most
>> > restaurant supply emporiums carry them.
>>
>> Why would I care? I love canned clams, clam juice, and my clam chowder.
>> The
>> frozen clams I've had were vile, so it's a non issue for me.
>
> "The frozen clams I've had were vile," LOL LMAO!
>
> And here I get picked on constantly for occasionally using canned
> cream of mushroom soup as a flavoring in some dishes. And you and sf
> are promoting canned clams. And *she* even lives with driving distance
> to fresh seafood. Not only that, fresh seafood is shipped all over
> the country and world now.
>
> Ever eaten King Crab Legs? yum yum They are all frozen.
>
> G.

I love canned clams, bottled clam juice, and I love my clam chowder. I have
never picked on you for any of your food choices, but carry on...or have
another drink before your next post. I imagine you're a mean drunk as well
as a liar. LOL ;-) LMAO!

Cheri

On Fri, 16 Jan 2015 16:54:56 -0500, Gary > wrote:

>
> I have *never* heard of or seen any clams, mussels, oysters that are
> frozen in the shells. NEVER.

Too bad, white boy. That's how they are sold.

> And sf claims to have bought frozen
> mussels in the shells and tossed them because they didn't open.
> LMAO. Of course they didn't open when you cooked them, you idiot.
> They were already dead from being frozen. Only live shellfish open
> after cooking.

That's my point, idiot.

--
A kitchen without a cook is just a room

On Fri, 16 Jan 2015 18:53:55 -0500, Dave Smith
> wrote:

> On 2015-01-16 6:24 PM, wrote:
> ter cooking.
> >>
> >> Not being into mussels I have not cooked them but Google is my friend,
> >> and this link about cooking frozen mussels says that any that do no open
> >> should be thrown out.
> >
> > I can't see logic in that. I frequently cook live mussels THEN it is
> > an indication of a dead mussel or even no mussel, just sand within.
> > That's because when it hits the steam a live mussel promptly reacts by
> > opening up it's shell, so how is a frozen (aka dead mussell) going to
> > do that ?
> >
>
>
> Dang. I can't seem to find my post, but I had meant to link it to the
> site. Rest assured, I Googled it and there was a site about cooking
> frozen mussels and it said to chuck them if they don't open. I could
> look it up again but..... so could you..... search for cooking frozen
> mussels. It's not an issue for me. I used to eat mussels occasionally.
> I had no squeamish issues about mollusks. They were okay. They were
> better with a sauce. The sauce was more important than the mussel. Then
> one day I came home and found my wife extremely ill after having eaten
> mussels. She was almost as sick as I had been after a bad case of food
> poisoning. Seeing her that sick from eating mussels resulted in me
> having a distinct lack of interest in eating mussels.

I love mussels. They have a sweet quality to them that clams don't
have and pair very well with tomato. I cook bivalves fresh and simply
do not understand the concept of frozen (in the shell). I have never
seen them frozen and shelled, raw or cooked.

--
A kitchen without a cook is just a room

On Sat, 17 Jan 2015 00:12:15 -0000, Janet > wrote:

> Maybe sf didn't thaw out the frozen shells before cooking.

Honestly, it was a long time ago so I don't remember - but I will say
"yes" because I know I didn't store them in my own freezer... so they
had plenty of time to thaw out in the refrigerator.

--
A kitchen without a cook is just a room

On Fri, 16 Jan 2015 17:18:51 -0500, Gary > wrote:

> Cheri wrote:
> >
> > "Brooklyn1" > wrote in message
> >
> > > Doxee frozen clams are sold throughout the US and Canada, Most
> > > restaurant supply emporiums carry them.
> >
> > Why would I care? I love canned clams, clam juice, and my clam chowder. The
> > frozen clams I've had were vile, so it's a non issue for me.
>
> "The frozen clams I've had were vile," LOL LMAO!
>
> And here I get picked on constantly for occasionally using canned
> cream of mushroom soup as a flavoring in some dishes. And you and sf
> are promoting canned clams. And *she* even lives with driving distance
> to fresh seafood. Not only that, fresh seafood is shipped all over
> the country and world now.

Hello, Stoopid: It wasn't yesterday. That was back before I could
find live green lipped mussels at the store. You probably still can't
buy them live wherever it is you say you live.

>
> Ever eaten King Crab Legs? yum yum They are all frozen.
>
I HATE King Crab legs. That crap tastes like cardboard. Once was
enough for me.

--
A kitchen without a cook is just a room

On 1/16/2015 5:08 PM, Dave Smith wrote:

>
> Not being into mussels I have not cooked them but Google is my friend,
> and this link about cooking frozen mussels says that any that do no open
> should be thrown out.
>


Others disagree
http://www.abc.net.au/science/articl...29/2404364.htm

http://cooking.stackexchange.com/que...ssels-are-good

On 1/16/2015 4:54 PM, Gary wrote:
> sf wrote:
>> I totally distrust frozen bivalves. You never know if one was dead
>> before freezing <shudder> and they taste awful.

If the bi-valve is bad, it will be open before frozen/cooked. Most come
from farms these days.

On Fri, 16 Jan 2015 22:06:46 -0500, Ed Pawlowski > wrote:

> On 1/16/2015 4:54 PM, Gary wrote:
> > sf wrote:
> >> I totally distrust frozen bivalves. You never know if one was dead
> >> before freezing <shudder> and they taste awful.
>
> If the bi-valve is bad, it will be open before frozen/cooked. Most come
> from farms these days.

Live bivalves are open and will close when touched. You don't know
why they are closed when they are sold frozen.

--
A kitchen without a cook is just a room

On Wednesday, January 14, 2015 at 7:57:17 PM UTC-6, sf wrote:
> On Wed, 14 Jan 2015 11:14:32 -0000, "Ophelia"
> > wrote:
>
> >
> >
> > "graham" > wrote in message
> > ...
> > > On 13/01/2015 2:33 PM, Miss Kitty wrote:
> > >> On Tuesday, January 13, 2015 at 12:26:48 PM UTC-6, graham wrote:
> > >>> On 13/01/2015 7:55 AM, Ophelia wrote:
> > >>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
> > >>>> long time since I had made one and it made me think of other cream
> > >>>> soups
> > >>>> I used to make.
> > >>>>
> > >>>> What is your favourite?
> > >>>>
> > >>>>
> > >>>>
> > >>> Curried parsnip.
> > >>> Graham
> > >>
> > >> That sounds interesting, do you have a recipe to share?
> > >>
> > > No. I always wing it. It's usually 2-3 parsnips and a couple of russet
> > > (baker) potatoes with an onion. Sweated in a little oil then simmered in
> > > stock until the veges are really soft. Curry added to taste, S&P,
> > > sometimes a bit of cream or yoghurt added then blitzed.
> >
> > I was fine until the curry But it still looks good anyway
>
> Why else would I be called "curried" parsnip?
>
> --
> A kitchen without a cook is just a room.

Oh, let's see how she likes digging through 4389473047307 lines of garbage for something of substance. When cornered, she will play dumb.

Dave Smith wrote:
>
> On 2015-01-16 4:54 PM, Gary wrote:
>
> >
> > I have *never* heard of or seen any clams, mussels, oysters that are
> > frozen in the shells. NEVER.
>
> I have seen frozen mussels in the shell.
> I don't know what brand they were but FWIW..
> http://www.greenseafoods.com/greenseafood.html
>

Live and learn.

Janet wrote:
>
> In article >, says...
>
> > I have *never* heard of or seen any clams, mussels, oysters that are
> > frozen in the shells. NEVER.
>
> Then open your eyes.
>
> http://www.greenseafoods.com/greenseafood.html
>
> > And sf claims to have bought frozen
> > mussels in the shells and tossed them because they didn't open.
> > LMAO. Of course they didn't open when you cooked them, you idiot.
> > They were already dead from being frozen. Only live shellfish open
> > after cooking.
>
> Nonsense. Live or dead, mussels open in the pan for the same reason,
> when the cooking heat undoes the adductor muscle that controls the
> shell.
>
> But since you've never heard of or seen them frozen you obviously
> haven't cooked them so haven't a clue.

Yeah....you win. I did splurt that out. I've done the research since.

G.

Cheri wrote:
>
> "Gary" wrote:
> > sf wrote:
> >> I totally distrust frozen bivalves. You never know if one was dead
> >> before freezing <shudder> and they taste awful.
> >>
> >> "Cheri" wrote:
> >> the ones I have tried are awful.
> >
> > LMAO! You both are lying. Frozen is fine. No company is going to throw
> > in bad clams and go out of business.
>
> Now you sound like Sheldon,

Very funny Cheri, right after I posted that I thought, damn that
sounded just like Sheldon. hahah

G.

Cheri wrote:
>
> I love canned clams, bottled clam juice, and I love my clam chowder. I have
> never picked on you for any of your food choices,

Many here have but I didn't know if you have or not. My apologies.
Tell me what brand of canned clams you buy. You made me look at them
in the grocery store this morning. They sell whole clams and minced
clams. What brand and kind do you buy? I'll try a can sometime just
to see what I think.

> but carry on...or have
> another drink before your next post. I imagine you're a mean drunk as well
> as a liar. LOL ;-) LMAO!

You've got me pegged wrong. I rarely drink but when I do I'm one of
those happy drunks that annoy everyone. lol!

G.

sf wrote:
>
Gary wrote:
> > I have *never* heard of or seen any clams, mussels, oysters that are
> > frozen in the shells. NEVER.

Sorry...I made the classic Sheldon mistake of saying since I've never
seen them, they don't exist. I've done the research since and I see
that they do.
>
> Too bad, white boy. That's how they are sold.

LOL! Was your head bobbing side to side when you said that?

G.

On Sat, 17 Jan 2015 12:22:13 -0500, Gary > wrote:

> sf wrote:
> >
> Gary wrote:
> > > I have *never* heard of or seen any clams, mussels, oysters that are
> > > frozen in the shells. NEVER.
>
> Sorry...I made the classic Sheldon mistake of saying since I've never
> seen them, they don't exist. I've done the research since and I see
> that they do.
> >
> > Too bad, white boy. That's how they are sold.
>
> LOL! Was your head bobbing side to side when you said that?
>

Figuratively, of course.


--
A kitchen without a cook is just a room

On Sat, 17 Jan 2015 12:18:05 -0500, Gary > wrote:

> Cheri wrote:
> >
> > I love canned clams, bottled clam juice, and I love my clam chowder. I have
> > never picked on you for any of your food choices,
>
> Many here have but I didn't know if you have or not. My apologies.
> Tell me what brand of canned clams you buy. You made me look at them
> in the grocery store this morning. They sell whole clams and minced
> clams. What brand and kind do you buy? I'll try a can sometime just
> to see what I think.
>

Back when I could still make clam chowder, I kept a can or two of
canned *chopped* clams (bigger pieces) in the cupboard. I don't
remember the brand, but I did have a preference. It was probably
Gorton's. They didn't stock frozen chopped clams back then. Not sure
if it's available in my stores now or not. I'm rarely in the freezer
section and I don't look at fish or seafood (what little there is)
when I'm in that aisle. Out of curiosity, I'll put it on my shopping
list to look for next time.

--
A kitchen without a cook is just a room

On 1/16/2015 4:54 PM, Gary wrote:
> And to Ophelia, if you've never had clam chowder, start with a can of
> Progresso New England Clam Chowder. It's not too bad. If you like
> that, then make your own the next time using fresh clams.
>
> G.

You're assuming Ophelia can find Progresso brand NE clam chowder in
Scotland...

Jill

On 1/16/2015 8:07 PM, wrote:
> On Fri, 16 Jan 2015 19:52:37 -0500, Dave Smith
> > wrote:
>
>>
>> I don't know what her problem was. All I know is that I used to eat them
>> occasionally and they were okay... not great. But I had once hqda
>> wicked case of food poisoning. When I came home and found my wife that
>> sick after eating mussels, as sick as I had been with food poisoning, I
>> just lost interest in eating them. I understand that that you have to
>> have been than sick from something to appreciate the revulsion it can
>> cause.
>
> Well fortunately it has not happened to me! I can't think of anything
> that comes from the sea that I don't like. Looking forward to Chinese
> New Year when I will celebrate with my friends and they usually import
> very expensive and delicious jellyfish for our consumption
>
These would be the infamous "jelly balls" an outfit here in South
Carolina was illegally processing (they had no permits) in order to sell
them to China for import to North America. If they didn't travel around
the globe and back they wouldn't be expensive.

Jill

On 1/17/2015 12:07 PM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2015-01-16 4:54 PM, Gary wrote:
>>
>>>
>>> I have *never* heard of or seen any clams, mussels, oysters that are
>>> frozen in the shells. NEVER.
>>
>> I have seen frozen mussels in the shell.
>> I don't know what brand they were but FWIW..
>> http://www.greenseafoods.com/greenseafood.html
>>
>
> Live and learn.
>
I don't remember the brand but I've seen frozen mussels in the shells at
Publix. Usually in a butter & garlic sauce. Heat & eat type of thing.

Jill

jmcquown wrote:
>
> On 1/16/2015 4:54 PM, Gary wrote:
> > And to Ophelia, if you've never had clam chowder, start with a can of
> > Progresso New England Clam Chowder. It's not too bad. If you like
> > that, then make your own the next time using fresh clams.
> >
> > G.
>
> You're assuming Ophelia can find Progresso brand NE clam chowder in
> Scotland...
>
> Jill

There are better/other brands. I just meant that she and husband try a
can of any kind if they've never had clam chowder. No matter what
brand, it will give them an idea if they might like it. If so, go for
the homemade next time.

And if she likes it, still seek out fresh clams and not canned ones.
They might work ok but you KNOW that fresh would be better. Shame on
you if you don't agree with that (fresh vs canned)'

g.

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> On 1/16/2015 4:54 PM, Gary wrote:
>> > And to Ophelia, if you've never had clam chowder, start with a can of
>> > Progresso New England Clam Chowder. It's not too bad. If you like
>> > that, then make your own the next time using fresh clams.
>> >
>> > G.
>>
>> You're assuming Ophelia can find Progresso brand NE clam chowder in
>> Scotland...
>>
>> Jill
>
> There are better/other brands. I just meant that she and husband try a
> can of any kind if they've never had clam chowder. No matter what
> brand, it will give them an idea if they might like it. If so, go for
> the homemade next time.
>
> And if she likes it, still seek out fresh clams and not canned ones.
> They might work ok but you KNOW that fresh would be better. Shame on
> you if you don't agree with that (fresh vs canned)'

Thanks Gary. I will be in the supermarket next week, so I will see
what I can find. It is on my list I will report back!

--
http://www.helpforheroes.org.uk/shop/

On 1/17/2015 1:55 PM, wrote:
> On Sat, 17 Jan 2015 13:35:23 -0500, jmcquown >
> wrote:
>
>> On 1/16/2015 8:07 PM, wrote:
>>> On Fri, 16 Jan 2015 19:52:37 -0500, Dave Smith
>>> > wrote:
>>>
>>>>
>>>> I don't know what her problem was. All I know is that I used to eat them
>>>> occasionally and they were okay... not great. But I had once hqda
>>>> wicked case of food poisoning. When I came home and found my wife that
>>>> sick after eating mussels, as sick as I had been with food poisoning, I
>>>> just lost interest in eating them. I understand that that you have to
>>>> have been than sick from something to appreciate the revulsion it can
>>>> cause.
>>>
>>> Well fortunately it has not happened to me! I can't think of anything
>>> that comes from the sea that I don't like. Looking forward to Chinese
>>> New Year when I will celebrate with my friends and they usually import
>>> very expensive and delicious jellyfish for our consumption
>>>
>> These would be the infamous "jelly balls" an outfit here in South
>> Carolina was illegally processing (they had no permits) in order to sell
>> them to China for import to North America. If they didn't travel around
>> the globe and back they wouldn't be expensive.
>>
>> Jill
>
> Nope, don't think so, they are jelly balls, whatever they may be, this
> is a soup they make. I believe they get it sent by a friend still
> living in China.
>
I know what they are. I posted about the ruckus raised in my area last
year that resulted from illegal (unpermitted) processing of them for
shipment to China.

http://stopthejellyballs.com/

Jill

On 1/17/2015 1:55 PM, wrote:
> On Sat, 17 Jan 2015 13:37:34 -0500, jmcquown >
> wrote:
>
>> On 1/17/2015 12:07 PM, Gary wrote:
>>> Dave Smith wrote:
>>>>
>>>> On 2015-01-16 4:54 PM, Gary wrote:
>>>>
>>>>>
>>>>> I have *never* heard of or seen any clams, mussels, oysters that are
>>>>> frozen in the shells. NEVER.
>>>>
>>>> I have seen frozen mussels in the shell.
>>>> I don't know what brand they were but FWIW..
>>>> http://www.greenseafoods.com/greenseafood.html
>>>>
>>>
>>> Live and learn.
>>>
>> I don't remember the brand but I've seen frozen mussels in the shells at
>> Publix. Usually in a butter & garlic sauce. Heat & eat type of thing.
>>
>> Jill
>
> That's a joke because live mussels are 'heat and eat' - they don't
> need cooking as such.
>
Point is they do sell frozen mussels in the shell. Gary just hasn't
seen them.

Jill

On 1/17/2015 1:44 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 1/16/2015 4:54 PM, Gary wrote:
>>> And to Ophelia, if you've never had clam chowder, start with a can of
>>> Progresso New England Clam Chowder. It's not too bad. If you like
>>> that, then make your own the next time using fresh clams.
>>>
>>> G.
>>
>> You're assuming Ophelia can find Progresso brand NE clam chowder in
>> Scotland...
>>
>> Jill
>
> There are better/other brands. I just meant that she and husband try a
> can of any kind if they've never had clam chowder. No matter what
> brand, it will give them an idea if they might like it. If so, go for
> the homemade next time.
>
> And if she likes it, still seek out fresh clams and not canned ones.
> They might work ok but you KNOW that fresh would be better. Shame on
> you if you don't agree with that (fresh vs canned)'
>
> g.
>
When I lived in land-locked west TN, canned was the only way to go if I
wanted to make Boston (New England) Clam Chowder.

Coincidentally, *Manhattan* Clam Chowder was the soup of the day at the
Club yesterday.

Jill

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> I love canned clams, bottled clam juice, and I love my clam chowder. I
>> have
>> never picked on you for any of your food choices,
>
> Many here have but I didn't know if you have or not. My apologies.
> Tell me what brand of canned clams you buy. You made me look at them
> in the grocery store this morning. They sell whole clams and minced
> clams. What brand and kind do you buy? I'll try a can sometime just
> to see what I think.

I buy Snow's brand chopped style, not minced because I like the chopped size
better. I have to say that I wouldn't care for them right out of the can or
anything, but they are good in chowder, clam dip etc., very good in fact.
BTW, I haven't picked on you for your food choices, but you have picked on
me for mine, especially with the chicken stock, but does anyone really pay
attention to what others think of their food choices? Anyway, no harm, no
foul. Have a great weekend Gary. :-)

Cheri

"Gary" wrote:
>> Cheri wrote:
>>> "Brooklyn1" wrote
>>>
>>> > Doxee frozen clams are sold throughout the US and Canada, Most
>>> > restaurant supply emporiums carry them.
>>>
>>> Why would I care? I love canned clams, clam juice, and my clam chowder.
>>> The frozen clams I've had were vile, so it's a non issue for me.
>>
>> "The frozen clams I've had were vile," LOL LMAO!
>>
>> And here I get picked on constantly for occasionally using canned
>> cream of mushroom soup as a flavoring in some dishes. And you and sf
>> are promoting canned clams. And *she* even lives with driving distance
>> to fresh seafood. Not only that, fresh seafood is shipped all over
>> the country and world now.
>>
>> Ever eaten King Crab Legs? yum yum They are all frozen.

Anytime one orders surf 'n turf the lobster tail was frozen... ALL
lobster tails sold at restaurants were frozen... they have a lotta
nerve to charge live lobster prices for frozen tails. Only chance to
get a fresh lobster at a restaurant is to order a whole lobster.
Restaurants don't sell fresh shrimp either, it's all been frozen.
There's a huge difference between fresh seafood and frozen... warm
water shrimp is crap too, gulf shrimp is really only good for bait.

Doxee has been in the frozen clam business for over 100 years, they
are not going to risk selling spoiled clams... in all the years I
lived on Lung Guyland I've never heard of a case of bad frozen clams
from Doxee. When you buy canned clam chowder it's made with frozen
clams, in fact the clams used in canned clams are frozen clams... for
that much canned clam product the clams are shucked and frozen
immediately right from the sea... same as veggies are processed right
in the field... the flash freezer and cannery factories are towed by
tractor trailer from farm to farm. Canned and frozen vegetables are
far more nutritious than the so-called fresh produce yoose buy at
market. Canned is more nutritious than frozen, nutrients can't escape
the canning process... just be sure to consume the canning liquid, I
drink it, often ends up in a cocktail, I use the veggie canning liquid
to dilute tomato paste to make tomato juice... makes a great Green
Giant Bloody Mary.

On Fri, 16 Jan 2015 22:04:26 -0500, Ed Pawlowski > wrote:

>On 1/16/2015 5:08 PM, Dave Smith wrote:
>
>>
>> Not being into mussels I have not cooked them but Google is my friend,
>> and this link about cooking frozen mussels says that any that do no open
>> should be thrown out.
>>
>
>
>Others disagree
>http://www.abc.net.au/science/articl...29/2404364.htm
>
>http://cooking.stackexchange.com/que...ssels-are-good

I give no credibility to those web sites (NONE), one is guessing and
hearsay, the other is from someone who has never seen the ocean. I've
never seen mussels sold other than fresh live and canned such as
smoked in sauce, I've never seen mussels sold frozen in their shell.
In the New England area live fresh mussels are readily available all
year... mussels are plentiful, and easy to harvest, no special
equipment needed, just pick them off pier pilings at low tide... I
used to be able to walk 300 yards from my front door to the Lung
Guyland Sound at low tide and fill a half bushel in ten minutes. Only
I didn't do that often as scrubbing and debearding was too much work
and why should I stink up my house cooking seafood when I could drive
ten minutes to several seafood restaurants, where a huge bowlful of
mussels marinara was the least expensive item on the menu... on Lung
Guyland hardly anyone cooked seafood at home, there are seafood
eaterys up the kazoo, just about every pizzaria offered mussels,
marinara. I lived in Rocky Point, AKA the Italian Alps... an awful
lot of smoked fish and dago red was made made there, I didn't smoke
fish but I made a lot of wine.
http://www.city-data.com/forum/long-...s-suffolk.html

On 2015-01-17 3:36 PM, Brooklyn1 wrote:

> I give no credibility to those web sites (NONE), one is guessing and
> hearsay, the other is from someone who has never seen the ocean. I've
> never seen mussels sold other than fresh live and canned such as
> smoked in sauce, I've never seen mussels sold frozen in their shell.

I have. I didn't by them but I did see them.


> In the New England area live fresh mussels are readily available all
> year... mussels are plentiful, and easy to harvest, no special
> equipment needed, just pick them off pier pilings at low tide.

I am a long way from the ocean. Fresh mussels are not plentiful around
here.