Clam broth

Clam Broth is a type of broth or stock made by simmering clams in water with various seasonings. It is used as a base for many seafood dishes, particularly in New England cuisine, and is a key ingredient in dishes such as clam chowder and clam sauce.

History

The use of clam broth dates back to Native American times, when clams and other shellfish were a staple food source. The broth was used to add flavor to other dishes, and was often consumed on its own as a nourishing drink.

Preparation

To prepare clam broth, fresh clams are typically used. The clams are first cleaned to remove any sand or grit, then placed in a pot with water and seasonings such as onion, garlic, celery, and herbs. The mixture is brought to a boil, then simmered until the clams open. The broth is then strained to remove the clams and any remaining solids.

Uses

Clam broth is used as a base for many seafood dishes, including soups, stews, and sauces. It is a key ingredient in New England clam chowder, a creamy soup that also includes potatoes and onions. Clam broth is also used in the preparation of clam sauce, a savory sauce often served over pasta.

In addition to its culinary uses, clam broth is also consumed for its potential health benefits. It is a good source of protein, vitamin B12, and minerals such as iron and zinc.

See also

• Fish stock
• Bouillon
• Bisque

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