Clam Broth
Ingredients
Directions
Prepare
Scrub clams to remove sand from the shell.
Cook and serve
Heat clams with a very small quantity of water until the shells open.
Strain 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 natural juices and savoury flavour into the water as they open.
The step that matters
Scrubbing the clams. Sand trapped in the shell will end up in the broth if it is not removed before heating, and it cannot be fully removed by straining alone.
“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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