Clam Broth
Ingredients
Directions
Prepare
Wash the clams thoroughly.
Place the clams in a saucepan with cold water.
Make the broth
Bring the water to a boil.
Once the clams open, the broth is done.
Strain the broth and add salt if necessary.
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 briny flavor into the water as they open.
- Water
- Acts as the cooking liquid that extracts flavor from the clams to form the broth.
The step that matters
Stopping once the clams open. Clams toughen and become rubbery when overcooked, so the broth should be removed from heat as soon as the shells open.
“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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