• 48 cherrystone clams
  • water


You don't really need to use bottled clam juice if you make your own clam broth.

Wash the clams well under cold running water in a colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover pan and place over high heat.

When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds or so. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1 to 2 minutes. Remove remaining clams, reserve, and discard any clams that have not opened.

You should now have about 5 or 6 cups of clam both. Strain the broth and continue which your clam chowder recipe.

6 cups clam broth

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Submitted 6/13/05.
Source: THE DEAN & DELUCA COOKBOOK (revised)
Submitted By: Carolina
Clam Broth