Adding Tuna to Clam Chowder?

[CCE (Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)]

no, please no, please no, no no no no n no no no no no

that’s just how my folks feel about it. Just add extra pieces of clam.

[ipsedixit]

I would do surimi and/or tofu.

[John (Emglow101)]

If you feel like it do it . Absolutely.

[TokushimaCook]

I have done it a few times but more commonly I’ll take a clam chowder recipe and simply replace the clams in it with canned tuna…including the water or oil the tuna is packed in. When I’m feeling more energetic, I’ll strain the liquid out and if it’s oil instead of water, I’ll use that oil and milk or cream to make a roux to thicken the chowder.

I’ve made this a few times for friends and had nothing but rave reviews.

[LindaWhit]

@ZivBnd

One thing that Covid reinforced for me is that a nice sized pantry full of pasta and canned goods is not only a SHTF sort of fallback, it also means you have cans of just about everything on hand when the whim hits you to try something new.

I’ve been doing this since I first moved out on my own back in the late 1970s. It’s nice to know I can create something from the pantry rather quickly if I’ve not planned WFD.

@ZivBnd

2nd Edit: I just noticed my favorite clam can, Snow’s, has been bought by Bumble Bee. Sad.
Or maybe it happened years ago and I just noticed it?

Yup, 20 years ago in 2004.

[LindaWhit]

@Babette

Agree that canned tuna might be a dominating flavor. How about a tin of oysters or smoked oysters (or mussels if you enjoy them)? Or a handful of white beans.

I like the idea of adding white beans to the clam chowder mix vs. canned tuna (fish) or even canned crab.

[soozerina]

I too love those huge cans of clams and have found that the clams freeze in their juice beautifully. I usually do a chowder batch (small house-hold, small batch) and then freeze the rest of the can in about 3 more-or-less equal portions. Though your fritters sound lovely…

For the OP, I’ve also been wondering if a Italian style sausage would be good in clam chowder— sort of a soup version of steamed clams with Italian sausage. Maybe in a less creamy/milky version (my chowders are never very New England trad). Gonna have to try it myself.