Clam Broth
Ingredients
Directions
Prepare
Scrub the clam shells with a brush.
Place the clams in a kettle with a little hot water.
Steam and season
Cover the kettle and steam until the shells open.
Drain the juice and dilute the broth with water.
Season with coarse sea salt to taste.
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 briny sea flavor into the broth as they steam open.
The step that matters
Steam until the shells just open. Clams become tough and rubbery when overcooked, so stop steaming once the shells open and drain the juice 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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