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908d7364 e5b8 4f28 960f 267084ac58f7  2017 08 30 00 16 24
livtocook
livtocook

Fresh hand harvested Long Island clams.....gift from a friend! 8 lbs cherrystone /quohog clams. Scrubbed and I mean scrubbed..... clean. DO NOT soak clams in tap water or anything else beforehand (they will die). Add 2 cups of water to an 8 quart stockpot. Bring to boil. Add clams. Cook for 5 minutes covered.....then uncover and stir the clams with a wooden spoon. Replace cover and cook for another 5 minutes. Remove opened clams to a colander to drain. Pour reserved cooking liquid into a 4 quart measuring glass. Let the reserved cooking liquid sit for about 10 minutes and then pour into another jar being careful to leave any "sandy grit" behind. Now you have about a pound of tender clam meat.....that you can use in a multitude of ways. And you have about 5 cups of amazing clam broth! Briny, salty....amazing! Will post picture of clam broth.....