Shellfish Broth
Ingredients:
Instructions:
Yields: 2 cups.
- 6 littleneck clams
- 6 mussels
- 1 stalk celery, trimmed, coarsely chopped
- 1 onion, coarsely chopped
- 1 carrot, peeled, trimmed, coarsely chopped
- 2-½ cups water
- 2 bay leaves
- 1 sprig fresh rosemary
- 4 sage leaves
- 10 black peppercorns
Instructions:
- Combine all ingredients in small saucepan.
- Bring to a boil, reduce heat and simmer uncovered for 20 minutes.
- Strain and reserve the liquid.
Yields: 2 cups.