Reviews (1)
Add Rating & Review
23 Ratings
5 star values:
7
4 star values:
3
3 star values:
3
2 star values:
4
1 star values:
6
Martha Stewart Member
Rating: 5 stars
07/02/2018
This is just he base for soup, not a soup itself...
Back to Clam Broth
All Reviews for Clam Broth
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes about 1 quart broth and 2 cups clam meat
Ingredients
Ingredient Checklist
8 pounds small quahogs or large cherrystone clams
Gallery
Recipe Summary
Yield: Makes about 1 quart broth and 2 cups clam meat
Gallery
Recipe Summary
Yield: Makes about 1 quart broth and 2 cups clam meat
Recipe Summary
Yield: Makes about 1 quart broth and 2 cups clam meat
Yield: Makes about 1 quart broth and 2 cups clam meat
Makes about 1 quart broth and 2 cups clam meat
Ingredients
Ingredients
- 8 pounds small quahogs or large cherrystone clams
Directions
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.
Reviews (1)
Add Rating & Review
23 Ratings
5 star values:
7
4 star values:
3
3 star values:
3
2 star values:
4
1 star values:
6
Martha Stewart Member
Rating: 5 stars
07/02/2018
This is just he base for soup, not a soup itself...
Reviews (1)
Add Rating & Review
23 Ratings
5 star values:
7
4 star values:
3
3 star values:
3
2 star values:
4
1 star values:
6
Add Rating & Review
23 Ratings
5 star values:
7
4 star values:
3
3 star values:
3
2 star values:
4
1 star values:
6
23 Ratings
5 star values:
7
4 star values:
3
3 star values:
3
2 star values:
4
1 star values:
6
23 Ratings
5 star values:
7
4 star values:
3
3 star values:
3
2 star values:
4
1 star values:
6
- 5 star values:
- 7
- 4 star values:
- 3
- 3 star values:
- 3
- 2 star values:
- 4
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
07/02/2018
This is just he base for soup, not a soup itself...
Martha Stewart Member
Rating: 5 stars
07/02/2018
This is just he base for soup, not a soup itself...
Rating: 5 stars
All Reviews for Clam Broth
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Clam Broth
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
