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Quick Questions for a Seafood Stew

Hegenbarth | Apr 8, 2008 05:38 PM

Hey all,

I'm making a seafood stew based on an Epicurious cioppino recipe. I bought some chopped clams (cheap) and bay scallops (cheap), and both came sitting in a liquid. The scallop liquid is opaque and milky, and the clams liquid is...well, full of clam parts, so tough to tell. Question is, can/should I add these liquids to the stew for flavor (like the bottle of clam juice going in), or are they nasty preservative/bacteria laden carriers of misery?


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