- Joined Apr 13, 2015
Can clams be steamed open and then shocked in ice water for future use? such as Ciopinno ect. ? Thanks.
Ok. I see where you're coming from. chefbuba is right. You really want that delicious clam liquid in your dish.I saw Bobby flay doing cioponno on YouTube. He opened the clams ahead of time.....I guess my thinking is that I might over cook the clams if I steam them let them sit on counter....and then put them in ciopinno and heat them again....I was wondering if they should be shocked in ice water on first steam to stop them from over cooking.
Ok you guys have convinced me to just cook them in the marinara, Hey chef bubba got any Secret ingredients for ciopinno??? I know Fennel is key and maybe some Sambuca.Why? You want the clam liquor in your cioppino. Drop them in the last few minutes covered, they will open on their own.
What's your method? The sauce is typically made ahead of time, with the seafood added to the pan to order, longest cooking first.
Btw... I've made 100's of gallons of sauce.