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Soup

Clam Broth

A broth made from clams, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Clam Broth

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare and cook

  1. Clean the clams thoroughly.

  2. Place clams in a pot with water.

  3. Bring to a boil and simmer for 30 minutes.

Finish

  1. Strain the broth and season with salt to taste.

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 juices and natural salty, briny flavor into the water as they cook.

The step that matters

Bring to a boil and simmer. Simmering gently rather than boiling hard keeps the clams tender and the broth clear. Vigorous boiling can toughen the clam meat and cloud the liquid.

“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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