Comments on: Zuppa di Pesce

By: Deborah

Deborah — Mon, 19 Mar 2012 02:07:03 +0000

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

By: 7 bar gates

7 bar gates — Mon, 19 Mar 2012 01:17:46 +0000

Very thoughtful. Really wish i could write like this

By: Deborah

Deborah — Fri, 22 Jan 2010 15:56:59 +0000

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

By: ron

ron — Fri, 22 Jan 2010 15:18:14 +0000

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

By: Deborah

Deborah — Sat, 07 Nov 2009 21:03:10 +0000

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

By: judy sanchez

judy sanchez — Sat, 07 Nov 2009 19:23:12 +0000

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!
.