Home › The Waldorf Kitchen › Clam-Juice Broth

Clam-Juice Broth

After washing the clams in their shells in cold water, place them on a stove in a very thick saucepan, and as they become hot, their shells will open; then carefully pour out the broth, strain it through a closely woven cloth, season to suit the taste, and serve.

Jelly Broth, Palestine Style Make one quart of jelly broth, strain, and keep it hot by the side of the fire. With a vegetable scoop, cut some balls from Jerusalem artichokes, blanch them and put them in a saucepan with a little broth, and boil until they are tender, and the broth is reduced to a glaze. Boil one teacupful of well-washed rice in broth till soft, place the artichokes and rice into a soup tureen, mix one-half teaspoonful of sugar with the broth, pour it over the vegetables, and serve with croutons of fried bread, or sippets of toast.