Clam Broth
Ingredients
Directions
Scrub the clams to remove sand from the shells.
Heat the clams with a small amount of water until the shells open.
Strain the broth through muslin and serve hot.
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 savoury liquor into the water, forming the broth's main flavour.
The step that matters
Heating until the shells open. Heating too long toughens the clam meat and can make the broth taste bitter, while heating too briefly leaves the clams unopened and the broth weak in flavour.
“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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