Instead · 1
mussels
one for one by weight
- What it gets you
- The same steam-open-in-a-pan behavior, the same liquor, the same white wine and garlic.
- What it costs you
- Nothing much. Mussels are sweeter and cook a minute faster.
Substitutions · 5 dishes here use it
Out of clams
They cook in the time it takes them to open, and any that refuse should be thrown out. The liquor they release is the best part of the dish and it is easy to pour away by accident.
Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.
1 of the 5 dishes here that mention clams list it as optional — 20% of them. In those, the correct substitution is nothing.
What to reach for
Instead · 2
canned clams plus their juice
two 6 ounce cans per pound fresh
- What it gets you
- The flavor for a pasta or a chowder, and the juice is the good part.
- What it costs you
- Texture and drama. Nothing opens in the pan, and canned clams go rubbery if they simmer.
Instead · 3
shrimp plus a splash of clam juice or fish sauce
half a pound of shrimp and a quarter cup of juice per pound of clams
- What it gets you
- Shellfish sweetness and a briny liquid, which is the two-part job.
- What it costs you
- The shells, which were half the flavor and all of the look.
Where you can just leave it out · 1
These dishes list clams as optional. They were written to work without it, so no ratio is needed and nothing has to be bought.
Check what else is in the pan
The company clams keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.