Clam Broth

Let's Cook

1. Step 1.

   Scrub the clams under cold running water to remove any grit, then set them aside. Roughly chop the celery stalk, lightly crush the garlic cloves with the side of a knife, and gather a handful of parsley stems and 3–4 sprigs of fresh thyme.

2. Step 2.

   In a large pot, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the chopped celery, crushed garlic, parsley stems, and thyme sprigs, and cook, stirring occasionally, until fragrant and slightly softened, about 2–3 minutes.

3. Step 3.

   Add the scrubbed clams and pour in 3–4 cups of water (750 ml–1 litre), ensuring the clams are mostly submerged. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the clams open, about 5–8 minutes. Discard any clams that do not open.

4. Step 4.

   While the clams simmer, skim off any foam that rises to the surface. Once the clams have opened, remove the pot from the heat and let it cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Use the clam broth immediately, or cool and refrigerate for later use.