CookEat Recipe
Filippini Clam Broth
Fresh clams and their liquor gently boiled with celery, cayenne and butter, strained into six cups. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0080. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected large fresh hard-shell clams, rejecting damaged or suspect shellfish before opening. Keep their own usable liquor without grit. Verify at least 74°C in the thick clam flesh with a suitable clean probe; the printed ten minutes and boiling liquid alone are not measurements. Strain through clean food-safe fine cloth; add no salt. Limites : Clam size, own liquor, grit removal, evaporation, straining loss and six cup volumes remain unmeasured. The 74°C check applies to clam flesh, not boiling liquid alone; no fixed final broth yield is promised.
Method
Steps
Step 1
Inspect the sourced fresh clams and discard damaged or suspect ones. Open fifteen with clean tools, collecting the clam meat and all usable liquor without grit; do not imply the opened clams were cooked by this step.
Step 2
Place the clams and liquor in a small clean saucepan with the measured cold water and four celery branches. Stir in the estimated cayenne and the measured butter; the source adds no salt.
Step 3
Bring to a boil and continue for the printed ten minutes as a guide. Check the clam meat with a clean thermometer and continue if needed until at least 74°C is reached. The liquid alone reaching a boil is not a documented temperature reading of each clam.
Step 4
Strain carefully through clean food-safe FINE CLOTH, removing clam meat, celery, shells and grit. Divide hot broth among SIX clean cups and serve promptly; equal cup volumes and a fixed final yield are not established.
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