The American Family Cook Book, published in 1963, presents the following technique for making clam broth. This simple broth highlights the natural brininess of fresh clams; only black pepper and butter are needed to enhance the clams’ juices. Simmering the clams creates a light, aromatic broth that can be sipped on its own, or used as a base for various seafood dishes.
If you aren’t from the coast, you might not know that clams are burrowing mollusks that normally inhabit sandy or muddy marine environments. They are invertebrates with soft bodies that cook relatively quickly, and require minimal garnish.
Pry open shells of clams, reserving juice in a saucepan. Add clams in shells to juice. Boil for 20 minutes. Strain. Let settle. Strain again through cheesecloth into the saucepan. Bring to a boil. Add pepper and butter. Serve hot in cups. Serves 4.