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Deborah says, “San Marzano tomatoes are essential to a great marinara sauce and other Italian red sauces. You know they’re the real deal if the D.O.P. designation appears on the label. They cost a bit more than other plum tomatoes but—for both taste and texture—they’re worth it! One more thing: 35-ounce cans are not available through Amazon. You'll need 3¾ 28-ounce cans for my Marinara Sauce.”

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Clearly I have work to do, canada, mexico, india, Fast shipping Amoxicillin, and—if you’re game—I’d love your help. We have 2 variables we can manipulate: cooking vessel size and the amount of wine used to steam the clams, purchase Amoxicillin. Amoxicillin gel, ointment, cream, pill, spray, continuous-release, extended-release, One way or another, I must end up with ¾ cup of [wine + steaming liquid] before I make the sauce, buying Amoxicillin online over the counter. Order Amoxicillin online no prescription, I do have some wiggle room because I can add extra wine to the steaming liquid to reach  a pre-sauce volume of ¾ cup. Order Amoxicillin from mexican pharmacy, My strategy is to steam the clams in all of the wine (i.e. 1 cup) in my original large skillet, order Amoxicillin online c.o.d. Online buy Amoxicillin without a prescription, That's how I've written the recipe below, but I can’t guarantee success, Amoxicillin for sale. Buy Amoxicillin online cod, If it works, on to Recipe of the Week; if not, buy cheap Amoxicillin, Amoxicillin price, coupon,  my zuppa will remain on the launching pad.

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Comments&Trackbacks

  • November 7 2009, 3:23 PM
    judy sanchez

    I am trying to get Jean Pierre to take amoment to give us his recipe for clams with spicey marinara sauce and his zuppa de peche
    Of course he does pick up his own clams in front of our house. He uses basically all the same ingredients but his method of opening the clams is different.
    To be continued.
    This is fun Great idea…You look wonderful!
    .

  • November 7 2009, 5:03 PM
    Deborah

    Hi, Judy. It’s not a fair fight with those fresh-dug clams!! By all means send the recipe if he’ll reveal it.!!
    I’ll definitely test it and perhaps my visitors will as well.
    Deborah

  • January 22 2010, 11:18 AM
    ron

    hi deb
    i scrub the clams, cook them in the sauce, i usually make my own fish stock with the shells of clams, shell of shrimp, etc. i also freeze what stock i dont use. try a can of whole tomatoes in sauce break up with wooden spoon, more garlic, small onion. if this interests you ill tell you every thing i put in my sauce

    ron

  • January 22 2010, 11:56 AM
    Deborah

    Ron,
    Thanks very much for responding. Here’s my reason for steaming the clams separately: Over the years, I’ve encountered a number of very muddy clams. I mean there’s mud inside them, despite my having soaked them in cornmeal-sprinkled water. Sometimes, I’ve been fortunate enough to discover this before they’ve gone into a sauce, but not always. This can be a real bummer. That’s why I steam before I sauce and always strain the steaming liquid to remove the grit. Maybe Cape Cod clams are just muddier…
    Deborah

  • March 18 2012, 10:07 PM
    Deborah

    You are very kind. I really appreciate your comment.
    Deborah

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