I'm making a gumbo recipe by Donald Link that I found in Food and Wine. Here's the link: http://www.foodandwine...
I'm noticing that it calls for an awful lot of clam juice. I realize it makes 15 servings but just want to confirm that the proportions seem correct. I worry that the clam taste will be overpowering.
It's a world apart from the Norooz of my grandmother, but not when it comes to food
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