Extra Clam Broth (?)
I have about a quart of clam broth leftover after making a clear (Rhode Island-style) clam chowder (NYTimes Magazine recipe last Sunday). Flavorings in the broth are onions, celery, fresh thyme, dried bay leaf.
1. Will this freeze well?
2. Can I use it in place of fish stock, for poaching fish, or making a fish soup, for example?