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Home Cooking 7

Clam Help ASAP

doberlady | May 11, 2008 09:40 AM

Hi and Happy Mother's Day.

I am making white clam sauce and have 2 doz, fresh clams. I was going to make the sauce and then add in the fresh clams in the shells to open in the sauce.

Is there normally sand in the shell and is the liquid inside going to be good in the sauce. Or should I steam them separately and then add them to the sauce when opened?

Thanks in advance for quick replies :))

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