Recipes > Soup > Broth > Clam Broth

Clam Broth


  • 12 large hard-shelled clams
  • 1 pint of broth


Boil the clams and juice for twenty minutes; strain and let it stand to settle; strain it again carefully into a saucepan, and let it boil up once; season with butter and pepper, no salt, and serve in cups with whipped cream on top.

To open the clams and obtain the juice, place the clams, after they have been carefully washed with a brush and clear water, in a saucepan; add two tablespoonfuls of hot water; cover and let them steam until the shells open; then strain off the liquor.


The Century Cook Book (1901).


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