Can I Freeze Clam Sauce?

I love to cook mostly because my husband is more than appreciative of my cooking. About a week ago, I made linguine with clam and shrimp in a tomato cream sauce. The shrimp and linguine are long gone but there is still a lot of clam sauce left over that smells fine. M<y husband is out of town for a while and I am not going to eat it all by tomorrow (Frankly, I am all clammed out) and I could either take it to work to share with friends or put it in the freezer for later use. I have a friend who does this quite a bit with her meals. However, my husband and I have always been leery about this practice. I'm just wondering if I freeze the sauce and use it later on, would it still taste as good or lose flavor and texture?

Generally many people warn against freezing some thing like soup with cream or milk in it. I think this sauce would be akin to that. However if you do some research, there are those that do it with some success. It may not be as good as it was fresh and the texture could be changed a bit. I would try it and see what happens.

KajmacJohnson wrote:I love to cook mostly because my husband is more than appreciative of my cooking. About a week ago, I made linguine with clam and shrimp in a tomato cream sauce. The shrimp and linguine are long gone but there is still a lot of clam sauce left over that smells fine. M<y husband is out of town for a while and I am not going to eat it all by tomorrow (Frankly, I am all clammed out) and I could either take it to work to share with friends or put it in the freezer for later use. I have a friend who does this quite a bit with her meals. However, my husband and I have always been leery about this practice. I'm just wondering if I freeze the sauce and use it later on, would it still taste as good or lose flavor and texture?

Well, Cook's Country has a recipe for "Make-Ahead Green Bean Casserole" that has a cream sauce, and the instructions don't seem to be any different from the regular version. It says it can be frozen for up to a month before cooking, and there are no caveats about the cream. I don't know if this makes any difference, but in the make-ahead version, the green beans are tossed with cornstarch before the sauce is added to them; the "regular" recipe doesn't call for this step.

Hope this helps!

Sharon

After checking on a few food safety websites, it looks as though there is a significant risk in waiting a week to freeze the sauce. I would personally discard any seafood item if not eaten within a day of the original preparation.

Josephine wrote:After checking on a few food safety websites, it looks as though there is a significant risk in waiting a week to freeze the sauce. I would personally discard any seafood item if not eaten within a day of the original preparation.

I'm not one particularly fussy about food safety, but a tomato-cream seafood sauce that's been sitting around for a week? I would dump it, even if it still smells good (plenty that can get you sick that you can't smell.)

As of right now it's still sitting in the fridge but I had decided against freezing it a couple of days ago and I haven't eaten any either because I have moved onto chicken enchiladas. I just have not gotten around to cleaning out my fridge. No worries but thanks for all the responses.