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.
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.