#1  
Old 04-21-2005, 06:30 AM
james's Avatar
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Join Date: Mar 2005
Location: Pebble Beach, CA
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Default Livorno seafood stew

Has anyone tried a traditional seafood stew in a big terra cotta pot?

Mussels, clams, fish, calamari, eels (if you like them), with tomotoes, garlic, olive oil and white wine? I'm going to try something and wondered if anyone has tips. How long, do you start with the lid open, etc.

Let me know if you have done it, or have a good guess.

James
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  #2  
Old 04-21-2005, 12:57 PM
Robert Musa's Avatar
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Join Date: Mar 2005
Location: Sacramento CA
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Default clams

my wife eva says:

put the clams in last and remove immediately after they open if you want your clams to be tender ... i've noticed also that clams open up a lot quicker in the pizza oven than they do on the stovetop. (poor little buggers).
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