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xmytruck

Shellfish refrigerator?

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Hello

Frist time 28 years scratch up some little necks today and was wondering how long will they last in the refrigerator? I got them in a bag that is open with a wet cloth.

Thx

Xmytruck

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Agreed. don't eat anything that is open and stays open.

 

They will freeze fine too. Thaw...cook with some linguica peppers and a little garlic and wine, toss in pasta.. and life is good.

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Agreed. don't eat anything that is open and stays open.

 

They will freeze fine too. Thaw...cook with some linguica peppers and a little garlic and wine, toss in pasta.. and life is good.

 

So same rules make sure they are closed then open them freeze them and cook?

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Freeze them in there own juice, make sure the sand stays on the bottom of the strainer bowl . Freezer bags are ok when freezing the meat and juice.

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So same rules make sure they are closed then open them freeze them and cook?

 

You can steam, shuck and freeze in liquid.

 

You can shuck and freeze in liquid.

 

You can toss the whole clam in a bag and freeze ( look fresh dug on the plate in the middle of the winter. A treat)

 

Pretty versatile

 

 

What was that you made? Looks awesome :drool:

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You can steam, shuck and freeze in liquid.

 

You can shuck and freeze in liquid.

 

You can toss the whole clam in a bag and freeze ( look fresh dug on the plate in the middle of the winter. A treat)

 

Pretty versatile

 

 

What was that you made? Looks awesome :drool:

 

Clams di zuppa. My favorite clam dish. Very simple to make.

2 cups of dry white wine

Slab of butter

Garlic

Parsley

Parmesan cheese

Lemon

 

Add white wine to sauce pan with the butter add garlic. Turn heat to medium add clams and cover. Remove the clams that open, once they are all open add them back to pan add parsley and more butter for another two minutes. Remove clams again place in bowl add all the liquid into the bowl sprinkle Parmesan cheese and squeeze lemon and enjoy.

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Clams di zuppa. My favorite clam dish. Very simple to make.

2 cups of dry white wine

Slab of butter

Garlic

Parsley

Parmesan cheese

Lemon

 

Add white wine to sauce pan with the butter add garlic. Turn heat to medium add clams and cover. Remove the clams that open, once they are all open add them back to pan add parsley and more butter for another two minutes. Remove clams again place in bowl add all the liquid into the bowl sprinkle Parmesan cheese and squeeze lemon and enjoy.

 

Cheese and fish! You bet brother!

Never had carrots in Chowder. Ill have to try that.

 

Try,

 

in order..

Butter / olive oil mix

Sliced peppers

Sliced onions(sweat)

Fresh black pepper ground

Fresh garlic chopped (plenty till translucent)

Quickly

White wine

Clams

Linguica ( or Chirico) sliced

Fresh tomato chopped

Fresh parsley chopped( generous handful)

Hot pepper to taste ( flakes work but I prefer the jarred with garlic from Asia)

Touch of white pepper if you have it.

 

Cover and toss or stir now and then until clams are cooked

 

Great over pasta, rice, or served along some fresh bread.

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Cheese and fish! You bet brother!

Never had carrots in Chowder. Ill have to try that.

 

Try,

 

in order..

Butter / olive oil mix

Sliced peppers

Sliced onions(sweat)

Fresh black pepper ground

Fresh garlic chopped (plenty till translucent)

Quickly

White wine

Clams

Linguica ( or Chirico) sliced

Fresh tomato chopped

Fresh parsley chopped( generous handful)

Hot pepper to taste ( flakes work but I prefer the jarred with garlic from Asia)

Touch of white pepper if you have it.

 

Cover and toss or stir now and then until clams are cooked

 

Great over pasta, rice, or served along some fresh bread.

 

 

Yum I going to give your recipe a try..

 

 

My chowder recipe with BACON

 

Yield:

12 servings (serving size: 1 cup)

 

Ingredients:

(10) bacon slices

2 cups chopped onion

1 1/4 cups chopped celery

1/2 teaspoon salt

1/2 teaspoon dried thyme

2 garlic cloves, minced

6 (6 1/2-ounce) chopped clams, undrained

5 cups diced peeled baking potato (about 1 pound)

4 (8-ounce) bottles clam juice

1 bay leaf

3 cups fat-free milk

1/2 cup all-purpose flour (about 2 1/4 ounces)

 

Preparation:

 

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon (ALL) drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

 

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

 

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

 

Added carrots this time and it goes.

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