Okay, this one can be a bit tricky because clams are really, really dirty. Make sure to wash the clam shells as best that you can with just hot water. You’ll have to strain this one a few times to get all of the grit out. Use in recipes where ever it asks for clam juice.
Here’s What You’ll Need:
- Wild caught clam shells
- Water, to cover
Here’s How I do it:
- Wash the clam shells with hot water.
- Place into a large stock pot.
- Fill with water 2″ above clam shells, cover.
- Bring the pot to a boil.
- Reduce the heat, and simmer for 2 -3 days. (You can turn off the heat if you have to leave the house and turn it back on when you get home without ruining the stock.)
- Strain as many times as necessary to remove the grit from the stock (clarify).
Your stock will have a light yellow color to it.