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Clam Broth
8 to 10
servings- Difficulty
Easy
Published 1966
Ingredients
24 1 tablespoon 6 cups
Method
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.
Strain the broth through a flannel-lined sieve or through several layers of cheesecloth.
Serve the broth piping ho
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