David:

I've never made coquina chowder (big clams are plentiful, why bother with little
ones),
but I have read that they are par boiled first. This releases the flesh from the
shell.
The broth is then stirred to suspend the meat, and then the broth and meat are
poured off into a second container, leaving the heavier shells and sand in the
first. However, I suspect that there would still be some sand in the mix.

Yours, Andrew V.

David Kirsh wrote:

> Bivalves are mostly food--to me. I'll collect them anyhow.
>
> Speaking of coquinas: I've read that they make good chowder. My question is
> how to separate the meat from the shells or do you?  Seems to me the chowder
> would be a little crunchy.
>
> Anybody have a good recipe?
>
> David Kirsh
> Durham, NC