CookEat Recipe
Cold Clam Broth
Chilled, double-strained broth from twelve fresh clams and their liquor.
Method
Steps
Step 1
Inspect and open twelve fresh clams under safe chilled handling, retaining all clean liquor and rejecting unsafe product. Combine clams, liquor, three pints cold water, four celery branches and two saltspoons cayenne; boil the printed five-minute guide, verifying clam/shellfish reaches 74°C.
Step 2
Strain through double food-safe cheesecloth into a clean vessel, chill promptly in an ice bath to ≤4°C, then divide actual strained broth into six cups. Do not infer six equal diner portions from cup count or re-use strained clam meat without a separate safety/quantity decision.
Cooked it? Rate it.
Cooked 0 times