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Clam Broth

A simple broth made by cooking clams with hot water and seasoning, served with buttered crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Clam Broth

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the broth

  1. Place well-washed clams in a clean pan in a hot oven or steamer over high heat.

  2. When the clams open, drain the liquid and add an equal amount of hot water.

Finish and serve

  1. Season to taste and thicken with grated cracker if desired.

  2. Serve plain with buttered crackers.

Recipe from a historical cookbook (Internet Archive).

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 natural liquor as they open, forming the flavorful base of the broth.
Grated cracker
Absorbs liquid and swells slightly, thickening the broth body.

The step that matters

Heating the clams until they just open. Clams cook quickly over high heat. Once they open, further cooking toughens the meat and can make the liquor taste harsh, so they should be removed promptly.

“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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