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Clam Broth

A simple broth made by boiling clams in water and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Clam Broth

Ingredients

Directions

Prepare

  1. Scrub the clams with a brush until clean.

  2. Place the clams in a stew-pan and add boiling water.

Make the broth

  1. Heat the pan over moderate heat and boil for 15 minutes.

  2. Strain the broth through a fine sieve.

  3. If the broth is too fresh, add salt; if too salty, dilute with boiling water.

Recipe from a historical cookbook (Internet Archive).

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 boiling water to make the broth.

“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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