Clam Bouillon
Ingredients
Directions
Prepare the clams
Scrub the clams thoroughly.
Pour boiling water over the clams and let them stand until they begin to open.
Use a small knife to cut the muscle and separate the shell.
Scrape out the clams, drain the juice, and chop the clams finely.
Make the broth
Combine the clam juice and cold water in a pot, slowly bring to a boil, and simmer for a few minutes.
Add salt if needed and serve hot with bread or crackers.
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
- Provide the main flavour and the body of the broth once chopped and simmered.
- Cold water
- Dilutes the clam juice into a broth and extracts more flavour as it heats slowly.
The step that matters
Bringing the broth to a boil slowly. Heating the clam juice and water gradually lets flavour extract evenly and keeps the broth clear. Boiling it hard too quickly can make it cloudy and may toughen any small clam bits left in it.
“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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