CLAM BROTH
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 1 quart broth and 2 cups clam meat
Number Of Ingredients 1
Steps:
- Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready.
- As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover after it has completely cooled.
- Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use.
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Ector Lii
[email protected]I would recommend this recipe to anyone who loves seafood.
Festus Atanseko
[email protected]This broth is a bit pricey to make, but it's worth it for the quality and flavor you get.
eni joan
[email protected]I used this broth to make a clam chowder, and it was the best clam chowder I've ever had.
Mobin Islam
[email protected]This recipe is a bit time-consuming, but it's worth it for the delicious broth you get in the end.
Airsoft Chameleon
[email protected]I made this broth ahead of time and froze it. It was so convenient to have on hand when I needed it.
Zayne Faris
[email protected]This broth is a great way to add a seafood flavor to your dishes without having to use actual seafood.
Cholontika Das
[email protected]I love that this recipe uses fresh clams. It makes the broth so much more flavorful.
Abu Gamedi
[email protected]This broth is so versatile. I've used it in soups, stews, and even as a poaching liquid for fish. It always adds a delicious flavor.
Malik Arham
[email protected]I was surprised at how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily.
Ritu lslam lslam
[email protected]I made this broth for my sick husband, and it really helped soothe his sore throat. He said it was the best broth he's ever had.
Shahin Shossen
[email protected]This recipe is a great way to use up leftover clam shells. I always have a few in the freezer, and now I know what to do with them.
Martha Kayon
[email protected]I've tried many clam broth recipes, but this one is by far the best. It's so easy to make, and the results are always amazing.
Assaful islam
[email protected]This clam broth recipe is a keeper! The broth was flavorful and rich, and it made a delicious base for my seafood stew. I will definitely be making this again.