Clam Broth

1. 1

   Using a kitchen scrub pad (such as a Dobie pad), vigorously wash the clams under cold running water.

2. 2

   Place in a large bowl of cold water and swish the water to dislodge any remaining debris.

3. 3

   Pour off the water and rinse the clams 2 or 3 more times, or until the water is perfectly clear.

4. 4

   Combine the garlic, parsley, and bay leaf in a large shallow nonreactive saucepan over medium heat.

5. 5

   Add the wine and bring to a boil.

6. 6

   Boil for about 5 minutes, or until reduced by half.

7. 7

   Add 2 quarts water and bring to a simmer.

8. 8

   Put the clams into the broth, cover, and raise the heat.

9. 9

   Bring to a low simmer and cook for about 15 minutes, or until the clams have opened and a fragrant broth has formed.

10. 10

    Turn off the heat and steep for 5 minutes.

11. 11

    Remove from the heat and drain well through a fine sieve, discarding the solids.

12. 12

    Taste the broth.

13. 13

    If too strongly flavored for your taste, add water, 1/4 cup at a time.

14. 14

    Place in an ice bath to cool quickly.

15. 15

    Store, covered and refrigerated, for up to 1 week or frozen for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.