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Clam Broth

t
TomSwift Jun 23, 2006 02:09 PM

A thread on the LA board about Jack Shrimp (similar to Killer Shrimp) had a Killer Shrimp recipe knockoff calling for 2 quarts of clam broth. This is not bottled clam juice. Other than steaming clams then simmering them (and their liquor) in water, how would you make 2 quarts of clam broth?

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    Jim H. RE: TomSwift Jun 23, 2006 05:16 PM

    You might go to Smart & Final and get a jar of concentrated clam broth base. Been using it for years, mostly for chowder and clam sauce.

    2 Replies
    1. re: Jim H.
      ChinoWayne RE: Jim H. Jun 24, 2006 03:38 AM

      Ah, hah, now we know how all those restaurants cheat the recipe. ;-)

      I just ordered some "seafood soup base" from Penzey's, I have used their vegetable soup base to kick up some of my soups, I'm going to experiment with the seafood stuff next.

      1. re: ChinoWayne
        coll RE: ChinoWayne Jun 25, 2006 01:35 PM

        I don't know about Penzey's, but you can get clam base, lobster base, crab base, fish base etc at any restaurant supply house. Great to have around. Lots of chefs just use a spoonful or two to "kick it up a notch" rather than as a main ingredient.

    2. Funwithfood RE: TomSwift Jun 25, 2006 03:11 PM

      Minor's sells bases of all kinds. I keep them in my freezer and they last a very long time.

      http://www.soupbase.com/view.asp?cid=1

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