02 Oct Clam Broth 02
Posted at 17:54h
in American, Appetizers, Bar Food, Brunch, Bulk Foods, Dinner, International, Late Night, Lunch, Seafood, Soups, Soups & Stocks, Starters
This is the Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batches of steamed clams.
| Servings | Prep Time |
| 14 12 oz. servings | 10 minutes |
| Cook Time |
| 30 minutes |
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This is the Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batches of steamed clams.
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Ingredients
- 1/2 gallon Reserved Clam Juice from Steamed Clams
- 1 can Clam Juice 46 oz. can
- 1 dash Tabasco Sauce
- 1/2 tsp. Pepper, White, Ground
- 1/2 tsp. Garlic, Granulated
- 1 pinch Sea Salt
- 1/2 tsp. Lemon Juice
- 4 each Bay Leaf
- 1 tsp. Clam Base (optional)
- 1 dash Worcestershire Sauce
- 1 tbsp. Parsley, Fresh, chopped (each to serve)
- 1 tbsp. Butter (each to serve)
- 1 wedge Lemon, Fresh (each to serve)
- 4 each Crackers (each to serve)
Servings: 12 oz. servings
Units:
Instructions
- In a pot: Add the Reserved Clam Juice from Steamed Clams, the Clam Juice, Tabasco Sauce, White Pepper, Garlic, Sea Salt, Lemon Juice, Bay Leaf, Clam Base (optional), and Worcestershire Sauce.
- Bring to a boil.
- To Serve: Ladle into cup or bowl, add the butter, and parsley, and serve with a Lemon Wedge and Crackers.
Recipe Notes
Clam Broth 01 recipe can be found here for individual servings.
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