Yield: Yields 6 to 10 cups diluted broth and 1-1/2 to 2 cups meat
Use this broth as a base for New England, Manhattan, and Rhode Island clam chowders. The amount you’ll get depends on how much liquid is in the clams. After straining the broth, you’ll need to dilute it with water to get a fresh, not-too-salty taste.
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Clam digger cocktail Add 1/4 cup clam broth to a Bloody Mary.
Seafood risotto Use clam broth instead of chicken broth to make risotto, and add scallops or other seafood towards the end so it just cooks through.
Mexican shrimp cocktail Combine 2 parts clam broth and 1 part ketchup in a tall glass, season with hot sauce and add small cooked shrimp and coarsely chopped white onion, avocado, and cilantro. Garnish with a lime wedge and serve with a long iced tea spoon.
Clam creamsauce for lobster, scallops, or shrimp Boil 1 cup wine with 1/4 cup chopped shallots until reduced to a glaze (about 2 tbs. liquid). Add 1 cup clam broth and boil to reduce by half. Add 1 cup heavy cream and boil to reduce by half. Season with salt and pepper and strain out the shallots.
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Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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