Name: Clam Bouillon
Cuisine: American

Wash and scrub with a brush one-half peck clams, changing the water several times. Put in kettle with three cups cold water, cover tightly, and steam until shells are well opened. Strain liquor, cool, and clear.

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kitchen

Large kettle with lid For steaming clams

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Strainer or sieve

kitchen

Brush For scrubbing clams

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1

Wash and scrub with a brush one-half peck clams, changing the water several times.
2

Put in kettle with three cups cold water, cover tightly, and steam until shells are well opened.
3

Strain liquor, cool, and clear.

Clam Bouillon

Ingredients

Required Gear

Instructions