Instead of canned minced clams, use fresh clams in shell
2 to 3 doz. clams

Thoroughly wash 2 to 3 dozen clams. Cover with salt water (1/3 cup salt to 1 gallon cold water). Let stand for 15 minutes. Rinse twice. Place clams in large kettle; add 1 cup water. Cover and steak just until shells open 5 to 10 minutes. Remove clams, reserving liquid. Remove clams from shells and dice finely. Strain liquid and use in recipe.