Clam Broth
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Ingredients 4 ingredients
Contains
MilkMolluscs
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Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 12 large hard-shelled clams for 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.
Plating
Cookware for this recipe
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Saucepan
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Steamer
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Whisk
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Sieve