Clam Broth
Ingredients
Directions
Prepare
Wash the clams thoroughly with a brush.
Cook
Place the clams and water in a kettle over medium heat.
Boil for 1 minute until the shells open.
Serve
Serve the broth as is, as clam juice is usually salty enough.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Clams
- Release their juices and natural salinity, flavoring the water into a savory broth.
- Water
- Carries the clam flavor and forms the broth base as the clams cook.
The step that matters
Boil for 1 minute until the shells open. Boiling only until the shells open keeps the clams tender and prevents them from toughening. Overcooking makes the meat rubbery and can leave the broth tasting harsher.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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