Clam Broth

• 12 large chowder clams
• 2 garlic cloves, sliced
• 2 fresh parsley stems
• 1 bay leaf
• 1/2 cup dry white wine

1. Using a kitchen scrub pad (such as a Dobie pad), vigorously wash the clams under cold running water.
2. Place in a large bowl of cold water and swish the water to dislodge any remaining debris.
3. Pour off the water and rinse the clams 2 or 3 more times, or until the water is perfectly clear.
4. Combine the garlic, parsley, and bay leaf in a large shallow nonreactive saucepan over medium heat.
5. Add the wine and bring to a boil.
6. Boil for about 5 minutes, or until reduced by half.
7. Add 2 quarts water and bring to a simmer.
8. Put the clams into the broth, cover, and raise the heat.
9. Bring to a low simmer and cook for about 15 minutes, or until the clams have opened and a fragrant broth has formed.
10. Turn off the heat and steep for 5 minutes.
11. Remove from the heat and drain well through a fine sieve, discarding the solids.
12. Taste the broth.
13. If too strongly flavored for your taste, add water, 1/4 cup at a time.
14. Place in an ice bath to cool quickly.
15. Store, covered and refrigerated, for up to 1 week or frozen for up to 3 weeks.

chowder clams, garlic, parsley stems, bay leaf, white wine

Taken from www.cookstr.com/recipes/clam-broth (may not work)