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Jul 22, 2009 03:11 PM

clam chowder

Bought a gallon of clam chowder in Boston last week. Cooked up about 1/2 last Tue, ;put the rest in the fridge.

Q: How long will the chowder be edible?

Many thanks...

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  1. By "last" Tuesday do you mean yesterday or July 14th? If the latter, toss it. If yesterday, freeze it now.

    3 Replies
    1. re: Karl S

      I never thought about freezing it. What does it *give up* in terms of flavor or texture? As you know, I made some while on Cape Cod and will make again even out here in the western hinterlands. It would be great to make a big batch and freeze some. Only 8a.m. here and it's got my salivary glands doing a little dance :) Thanks, Karl.

      1. re: c oliver

        Potato's don't hold up well by freezing they get a strange texture but the rest of the chowder should far well.

        1. re: Eric in NJ

          Yes they can (though a lot of people won't be able to notice), but it depends on the potatoes (not just variety and age but how they are cut and how long they were cooked). The real issue to my mind is reheating - you want to freeze whatever you don't eat now within a day (rather than let it sit for a few days in the fridge before freezing) so you don't need to bring it to a boil upon reheating. Freeze it in a container that you can wrap with an airless bag that you can put in a bowl to run a stream of tap water (cold is actually better than hot) to defrost quickly so your reheating time is reduced.

          Not that I've done this myself, but were I to do it, that's how I'd think it through.

    2. The fish vendor at our local farmer's market here in Boston (who sells THE MOST incredible super-fresh fish) also sells cooked, refrigerated clam chowder and says it keeps for up to two weeks as long as you keep it cold. It's never lasted anywhere near that long in our house 'cause we pretty much inhale the stuff, but this lady knows her seafood, I'd be inclined to take her word for it.

      2 Replies
      1. re: BobB

        Well, is that chowder sealed airtight? It's different story once you open it.

        1. re: Karl S

          She sells it in big zip-lock baggies, not canned airtight. My guess is that it's cooked, then chilled, then bagged, since if she bagged it hot it would melt the bag.