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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?