Can I Freeze Clams Casino
Because clam chowder won't freeze well (because of the potatoes), I'm wondering what else I can do with them once I open the can. I like clam sauce but again, not sure about the juice. I figured I could make a batch of clam sauce and freeze it in batches to use with linguine. Any suggestions will be appreciated. Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. Custard cups or clamshell dishes; place on baking sheets. Bake at 350° for 10-15 minutes or until heated through and lightly browned.
Shucking clams and other bivalves individually takes a lot of time and a little elbow grease. If you have some time in advance, you can just stick them in the freezer instead. We source our clams from the cold, pristine waters of New England to insure the fullest, best tasting clams on the planet. After our clams are hand split, we stuff them with our real bacon Casino mix (which is fully cooked) and then blast freeze them. They are generally packed 6 Clams Casino to a package, and 10 packages per case. You can freeze them in the shell or shucked. I think I read somewhere they are best when used within 3 months. I like freezing them in the shell so I can just pull them out of the bag, defrost in my fridge and steam them up or use in a recipe.
Tips
- How long do raw clams last in the fridge or freezer? The exact answer to that question depends to a large extent on storage conditions - keep clams refrigerated at all times.
- Store live, raw clams in the refrigerator in an open container and cover with damp cloths or paper towels.
- How long do raw clams last in the fridge? After clams are purchased, they may be refrigerated for 1 to 2 days.
- Raw clams must be kept alive before cooking.
- How long can raw clams be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; clams should be discarded if left out for more than 2 hours at room temperature and always discard if clams are no longer alive.
- To further extend the shelf life of raw clams, freeze; when freezing, place clams in the freezer before the number of days shown for refrigerator storage has elapsed.
- You can maximize the shelf life of clams in the freezer by placing the clams inside a heavy-duty freezer bag in order to prevent freezer burn.
- How long do raw clams last in the freezer? Properly stored, they will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.
- The freezer time shown is for best quality only - clams that have been kept constantly frozen at 0°F will keep safe indefinitely.
- How long do raw clams last after being frozen and thawed? Clams that have been defrosted in the fridge can be kept for an additional 1 to 2 days in the refrigerator before cooking; clams that were thawed in the microwave or in cold water should be cooked immediately.
- How long do clams last in the fridge once they are cooked? Cooked clams will usually stay good for 3 to 4 days in the fridge and 4 months in the freezer.
Sources: For details about data sources used for food storage information, please click here
Learn about the Rhode Island-born dish. Plus, a recipe from Matunuck Oyster Bar.
Can I Freeze Clams Casino Games
CLASSIC RHODY DISH: Clams Casino
Digging up the dish’s history with a recipe from Matunuck Oyster Bar.
The origins of clams casino are debatable, but theory suggests that the dish was first introduced at the Narragansett Pier Casino. According to Kate Vivian, coordinator at the Towers, then-chef Julius Keller cited in his 1939 memoir, Inns and Outs, that he prepared the clams with stuffing and bacon for a private luncheon when resort guest Mrs. Paran Stevens requested a special clam dish. If there was any type of early documentation, it may have been destroyed when the Narragansett resort burned down on September 12, 1900, where the trademark granite Towers remain today.
Matunuck Oyster Bar serves a traditional Clams Casino using only native clams. Executive chef Jeff Cruff prefers top necks but littlenecks work, too. “My theory on doing these dishes is I don’t need to reinvent the wheel,” Cruff says. “The trick is consistency. It could be crumbly, it could be gooey, it could be sticky; the key is getting the right combination of ingredients because there’s moisture left in the clams and that will be absorbed.”
Besides the bacon, a key flavor comes from the liquor inside the clam shells. “When you shuck the clams, whatever juice is left from shucking goes right into the stuffing,” he says. 629 Succotash Rd., South Kingstown, 783-4202, rhodyoysters.com
Matunuck Oyster Bar Clams Casino
3–4 dozen littlenecks
2 cups small diced bacon (as small as you can cut it. Freezing the slices slightly will help make this process easier)
8 oz unsalted butter
½ Tbsp minced garlic
¼ cup minced shallots
1 cup small diced green peppers (no seeds and no white pith)
1 cup small diced red peppers (no seeds and no white pith)
2 oz dry sherry (any brand will do, but don’t use cooking sherry)
2 Tbsp chopped Italian parsley
Zest and juice of 1 lemon
1 tsp Tabasco sauce (or more if you like)
Salt and pepper to taste (approx. 1 Tbsp salt)
Juice left from shucking the clams
1 cup plain unseasoned bread crumbs
4 cups crushed Ritz crackers
Extra bacon to top the finished clams
Can I Freeze Clams Casino Steak
Preheat the oven to 425 degrees. Wash and then shuck clams over a cookie sheet to catch the juice and set aside any juice. Put the clams on a cookie sheet lined with aluminum foil and refrigerate until needed.
Add the bacon and butter to a heavy saucepan and cook over medium heat, stirring often for 8–10 minutes or until you have rendered the fat from the bacon.
Add the garlic, shallots and both peppers to the bacon mixture and cook over medium heat until the peppers begin to soften, 6–8 minutes.
Add the sherry, parsley, lemon zest, lemon juice, Tabasco, salt, pepper and any clam juice. Bring to a boil and cook for 1 minute. Leave the mixture in the pan, set it aside to cool slightly.
Once the mixture cools, add the plain bread crumbs and half of the Ritz crackers and mix to combine. Add enough of the remaining crushed crackers to achieve the correct consistency. It should be moist and not crumbly, but it should not be wet and pasty. Once cooled, fill the clams with the stuffing, as much as desired, and top with a small slice of extra bacon.
Bake at 425 degrees for 8–12 minutes or until hot and toasted. Serve with lemon and Tabasco.