Clam Broth
Ingredients
Directions
Drain and finely chop the clams.
Combine the chopped clams with clam juice or hot water.
Add a pinch of cayenne and stir well.
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
- Hardshell clams
- Provide the main shellfish flavor and body of the broth.
- Clam juice
- Adds concentrated clam flavor and liquid to 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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