This is the recipe I will be making (maybe with a few tweaks) >>> Clams Casino Has Every Reason to Be a Great Dish. Now It Is. | Serious Eats
Cooking the clams first allows us to collect all their juices, then reduce them down with shallots, garlic, more bacon, and white wine. The eventual result: bacon-clam compound butter. (this sounds wonderful as an addition to white clam sauce)
Pre-cooking the clams, then packing them back into their shells with the compound butter, means that this recipe, unlike most others, can be made well ahead of time and finished in the oven right before serving.
My question is can I prep them (up to point of putting clams back into shells) the weekend before Christmas Eve and freeze them. Then on Christmas eve pop them into oven frozen and cook till heated through and browned? It doesn't state how long "well ahead of time" is. It does say I can refrigerate overnight. But no freezer time frame.
Basically I want to avoid the craziness buying seafood to close to Christmas eve (those woman get CRAZY rude).
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