It would depend upon what is in the sauce. If it is a cream sauce, it would not freeze well, It would become watery.
You could just freeze the clams and make your sauce later. I have frozen clams and they worked really well in chowder, and also razor clams were fine for frying later.
FREEZING CLAMS
Clams can be frozen either in the shell or shucked. To freeze the clams in the shell, simply place the live clams in moisture-vapor resistant bags. Press out excess air and freeze.
To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving -inch headspace. Seal, label and freeze.
You could just freeze the clams and make your sauce later. I have frozen clams and they worked really well in chowder, and also razor clams were fine for frying later.
FREEZING CLAMS
Clams can be frozen either in the shell or shucked. To freeze the clams in the shell, simply place the live clams in moisture-vapor resistant bags. Press out excess air and freeze.
To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving -inch headspace. Seal, label and freeze.
MsgID: 206387
Shared by: Linda Lou,WA
In reply to: ISO: freezing clam sauce
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: ISO: freezing clam sauce
Board: Canning and Preserving at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: freezing clam sauce |
| carolyn newby | |
| 2 | Recipe: How to Freeze Clams |
| Linda Lou,WA | |
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