You don't really need to use bottled clam juice if you make your own clam broth. Wash the clams well under cold running water in a colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover pan and place over high heat. When the water comes to a boil, give the

Clam broth may be digested usually by the most delicate stomach. It can be bought in cans, but the young housewife may like to know how to prepare it herself. Strain the juice from one-half dozen clams and save. Remove objectionable parts from clams, cut in small pieces, add 1/2 pint of cold water

Recipe page for Udon Noodles With Lemon Grass Clam Broth ... WITH LEMON GRASS CLAM BROTH Recipe Courtesy of Ming Tsai Canola oil 2 pounds ...

Canola oil 2 pounds manila or little neck clams, cleaned 6 stalks lemon grass, sliced, white part only 4 slices ginger 2 Thai bird chiles 1 white onion sliced 1/3 cup mirin 4 cups chicken stock 2 packages udon noodles 1/2 pound spinach leaves 1 tablespoon butter (optional, but really good) 1

You are here: Experts > Food/Drink > Home Cooking > Home Cooking > Substitution for Clam Broth Topic: Home Cooking Expert: Kendra M. Tessman Date: 1/22/2007 Subject: Substitution for Clam Broth Question I have a good-sounding recipe for a red type clam chowder. It calls for clam broth

Instructions In a very hot sauce pan, add the clams and stir. Add the sake and immediately cover to steam open the clams. Add ginger, shallots, garlic and miso and cook until soft. Add chicken stock and reduce by 20 per cent. Taste for seasoning. Add fennel. In a saucepan blanch the udon noodles in