Soft-shell clam broth from New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys (page 87) by Craig Fear

  • soft-shell clams
  • Serves : 1 quart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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