Clam Broth

Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 24 cherrystone or steamer clams, scrubbed
  • 1 tablespoon olive oil
  • 6 cups water
  • 3 shallots, coarsely chopped
  • 4 parsley sprigs
  • ½ cup heavy cream, whipped
  • Freshly chopped parsley


    1. Place the clams in a large kettle and sprinkle with olive oil. Add the water, shallots and parsley; cover. Steam for ten to fifteen minutes, until the clams open. Discard the shells and reserve the clams for another use.

    2. Strain the broth through a flannel-lined sieve or through several layers of cheesecloth.

    3. Serve the broth piping hot in bouillon cups. Spoon whipped cream over each serving and sprinkle with chopped parsley.