Clam Broth
Ingredients
Directions
Prepare
Scrub the clams with a brush until clean.
Place the clams in a stew-pan and add boiling water.
Cook and finish
Heat the pan over moderate heat and boil for 15 minutes.
Strain the broth through a fine sieve.
If the broth is too fresh, add salt; if too salty, dilute with boiling water.
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 flavour into the water, forming the broth.
- Boiling water
- Extracts flavour from the clams and carries it into the liquid.
The step that matters
Boiling for 15 minutes. Clams open and release their liquor as they heat. Boiling them too long toughens the clam meat and can make the broth taste harsh, so timing and a steady moderate heat matter.
“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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