How do I prepare fresh clams for clam chowder? I regularly prepare New England-style clam chowder with all fresh ingredients except for canned clams which I use out of convenience. I have been feeling guilty of trying to pass my recipe off as "fresh clam chowder" and I want to make it better. I would like to pick up a bag of fresh clams at the grocery store and use them as an ingredient.

I basically want to know should I shuck the clams and add them to my soup raw, or should I steam them and pry the cooked clam meat out?
Cook them first. I consulted few recipes including this very representative 5 star recipe from Anne Burrell, she uses one dozen little neck or cherry stone clams per serving.

Scrub the clams and put them over high heat with one cup of water, covered, for 6-7 minutes. Remove open clams (careful, don't waste any juice). Continue cooking unopened clams for another 2-3 minutes. Toss clams that haven't opened.  Remove shells and coarsely chop meat, again, careful with the juice. Strain the clam juice from the clams themselves and from the pan through a coffee filter.

The clams are added to the soup as the very last step, so you won't overcook them this way.

As always with a Food Network recipe, it's worthwhile to read the reviews, but take them with a grain of salt. Some people are idiots. Have fun!