Clam liquor

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Clam liquor (also known as clam extract or clam juice) is the liquid released during the cooking or steaming of clams; when not diluted it forms a natural clam broth. [1] [2] It may be canned in any of these forms or used to fill canned clam meat. [3] It is a common ingredient in many seafood dishes and is also used as a natural seasoning. Clam liquor enhances the flavor of soups, stews, sauces, and various other preparations, and it is used widely in professional cooking. [4] It is also described as a standard flavoring base for chowders, sauces, and other seafood preparations in industry references. [5]

See also

References

  1. ↑ "Clam juice (Recipes and Nutritional information)". Wisdomlib.org. Retrieved 2025-11-28.
  2. ↑ "Clam Juice: Your New Secret Weapon". Epicurious. Retrieved 2025-11-28.
  3. ↑ "FishBase Glossary". Fishbase.org. Retrieved 2013-07-08.
  4. ↑ The Professional Chef (9th ed.). Culinary Institute of America. 2011. pp. 218–219. ISBN   9780470421352.
  5. ↑ Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation. National Fisheries Institute. 2001. pp. 76–77. ISBN   9780471383215.
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