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Stovetop Spanish Paella

Clam broth adds clam essence to this Spanish Paella. The original uses a Paella pan over a fire, but we use a covered pan on the stovetop and capture the smoky flavor by adding smoked chorizo. Serves 6-8

 

1 lb mussels/little neck clams, cleaned

½ lb boneless skinless chicken thighs

1 lb medium shrimp, peeled, deveined

12 oz cooked smoked chorizo sausage

5 Tbsp olive oil

5 cloves garlic minced

2 bay leaves

1 small onion minced

2 bell peppers cut in strips

2 cups fresh tomatoes, chopped

2 cups rice

2 envelopes St. Ours Clam Broth

3 cups chicken stock

¼ tsp saffron (optional)

½ tsp black pepper

1 tsp paprika

¾ cup frozen peas or lima beans

1 small jar pimento, 1 lemon

 

Dissolve St. Ours Clam Broth into 2 cups hot water, add the bay leaves and saffron, set aside. Cut the chicken into strips, season with salt and pepper. Add 2 Tbsp oil to pan, heat on medium hi until shimmering, brown the chicken, set aside. Add sliced chorizo, pepper and onions, sauté until edges brown, set aside. Heat 3 Tbsp of olive oil in the pan, add tomato (skinned, seeded, and chopped), garlic, paprika, and black pepper, cook a few minutes. Add rice stirring so it does not stick, cook 2 minutes until the grains are opaque. Add the seasoned St. Ours Clam Broth and chicken stock. Bring to a boil, stirring so no rice sticks. Reduce heat, simmer covered until the broth is at the level of the rice, 10 minutes. Increase heat to medium, stir in the chicken, sausage, pepper mixture and shrimp, place mussels/clams on top of the rice, cook covered until the liquid is absorbed and a crust begins to form on the bottom, 10 minutes. Turn heat down to low, fold in frozen peas without disturbing the bottom crust. Taste for seasoning, add 1 cup water, cook covered 5 minutes. Turn heat off, rest covered 10 minutes. Remove bay leaves and any unopened clams/mussels. Garnish with pimento strips and lemon wedges.

 

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Cajun Jambalaya

 

This New Orleans favorite will taste even better when using clam broth as an easy to make fish stock substitute! Serves 4-6

 

3 ½ Tbsp Creole Seasoning, see recipe below

1 lb medium shrimp, peeled, deveined

1 lb skinless boneless chicken

4 Tbsp olive oil

¼ cup chopped onion

¼ cup chopped green bell pepper

¼ cup chopped celery

2 Tbsp chopped garlic

½ cup chopped tomatoes

3 bay leaves

1 tsp Worcestershire sauce

1 tsp jalapeno hot sauce

1 cup rice

2 envelopes St. Ours Clam Broth

1 cup chicken stock

5 oz cooked Andouille sausage, sliced thin

salt and pepper

 

Cut chicken into bite size pieces, sauté over medium heat in half the oil until golden brown. Place chicken in a large bowl with the raw shrimp, add the Creole seasoning, stir to coat completely, set aside. In a large saucepan heat remaining oil over medium high heat until shimmering, add onion, pepper, and celery, sauté until edges brown. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add the chicken broth and St. Ours Clam Broth dissolved in 2 cups hot water. Cover, reduce heat to medium, cook for 15 minutes, until most of the liquid is absorbed, stirring occasionally. Stir in shrimp, chicken, and sausage. Cover the pot, cook for 10 minutes, until the chicken and shrimp are cooked through. Season to taste with salt, pepper, and hot sauce.

 

Creole Seasoning Mix

Mix until well combined

 

1 Tbsp paprika

1 tsp salt

2 tsp garlic powder

1 tsp black pepper

1 tsp onion powder

1 tsp cayenne pepper

1 tsp dried oregano

1 tsp dried thyme

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Decadent Lobster Macaroni and Cheese

with White Truffle Oil

This recipe is quick, creamy, and full of flavor when you add clam broth to the sauce.
Serves 4-6.

 

1 lb lobster meat, chopped

2 Tbsp olive oil

2 envelopes St. Ours Clam Broth

½ cup unsalted butter

2 cloves garlic, mashed, minced

½ cup flour

2 bay leaves

½ cup white wine

½ cup heavy cream

6 oz sharp cheddar cheese, shredded

6 oz gruyere cheese, shredded

sea salt and white pepper, to taste

1 lb elbow macaroni

2 Tbsp white truffle oil, optional

1 cup Panko crumbs, optional

¼ cup butter, optional

 

In a large skillet, heat olive oil to shimmering, sauté raw lobster meat, 3-5 minutes, do not overcook, set aside. Cook the pasta until al dente, reserve 2 cups hot pasta water, whisk in the St. Ours Clam Broth, add bay leaves, set aside. Drain pasta, set aside. In a large saucepan melt butter on medium hi, add garlic, cook stirring 2 minutes. Whisk in flour, a sprinkle at a time, making a roux, cook 2 minutes. Remove bay leaves from Clam Broth. Slowly whisk Clam Broth and wine into roux, cook to a slow boil and sauce thickens. Reduce to lo heat, whisk in heavy cream, cook 2 minutes. Whisk in cheeses until melted, season to taste with salt and white pepper. Fold in lobster meat then pasta until well incorporated. For creamy consistency, serve immediately, with a drizzle of truffle oil on each serving. If you want a crispy top, transfer to a casserole dish, top with panko crumbs sautéed in butter, broil until top is brown, 5 minutes. Serve with a drizzle of truffle oil.

 

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Braised Chilean Sea Bass with Leeks

Healthy and scrumptious, clam broth adds depth of flavor to this dish. Serves 4

 

4 - 3oz portions Chilean sea bass, skin on

2 envelopes St. Ours Clam Broth

2 Tbsp butter

1 Tbsp olive oil

2 cups leeks, cleaned, sliced thin

3 carrots, peeled, cut into sticks

4 red potatoes, cleaned, sliced ½ inch thick

2 Tbsp fresh parsley

¼ tsp black pepper

 

Season the sea bass with salt and pepper. Melt 1 Tbsp butter in a large sauté pan on medium hi, add 1 Tbsp olive oil, when shimmering add sea bass, skin side up, sear 5 minutes to golden brown. Carefully flip the fish, sear skin side, 5 minutes, set this pan aside. Melt 1 Tbsp butter in a large sauté pan on medium hi, add 1 Tbsp olive oil, when shimmering add leeks and carrots, cook stirring 5 minutes. Whisk St. Ours Clam Broth into 2 cups hot water, add to skillet with potatoes, parsley, and pepper, bring to a boil. Reduce heat, simmer 12 minutes. Add sea bass and juice from other pan, simmer covered for 5 minutes. Fish should be white and flakey. Serve fish with broth and vegetables.

 

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Cheesy Shrimp Enchiladas

These cheesy shrimp enchiladas are even more tasty when using clam broth to boost seafood flavor. Serves 4

 

1 lb medium shrimp peeled, deveined

1 cup frozen corn, thawed

1 onion, minced

2 Tbsp oil

3 Tbsp butter

3 Tbsp flour

1 cup milk

1 envelope St. Ours Clam Broth

½ cup sour cream

2 tsp cumin

1 tsp oregano

1 tsp paprika

1 tsp garlic powder

2 cups Monterey Jack cheese, shredded

1 jalapeno, diced, optional

8 large tortillas, room temperature

 

Preheat oven to 350°. Grease a 9” X 13” casserole dish. In a large skillet, add oil, heat on medium hi until shimmering, add corn and onion, sauté until the edges just start to brown. Add shrimp, continue to sauté 5 minutes, set aside. Melt butter in a large saucepan on medium, whisk in the flour to form a roux, cook 2 minutes. Slowly add milk, whisking until a thick sauce forms. Add 1 cup of water and 1 envelope St. Ours Clam Broth powder, whisking until thickened. Whisk in sour cream, cumin, oregano, paprika, and garlic. Taste sauce, adjust spice if needed. Set aside 1 cup of this sauce to pour over the top later and spread ¼ cup in the bottom of casserole dish to help keep the enchiladas from sticking. Now add 1 ½ cups cheese to the sauce in the pot, whisking until melted. Stir in the shrimp mixture and jalapeno. Remove from heat. Place a tortilla on a flat surface and add 1/8th of the mixture to one end, roll the tortilla tucking the ends in as you go, place in casserole. Repeat with the other 7 tortillas so they fit snuggly in the pan. Pour the sauce you set aside over the top of the enchiladas and sprinkle with remaining cheese. Bake for 30 minutes until the top starts to brown

 

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New England Fried Clams

Clam broth powder adds flavor to this crispy New England fried clam recipe. Serves 4.

 

1 ½ cups all-purpose flour

1 ½ cups corn flour

½ tsp freshly ground black pepper

½ tsp cayenne pepper

1 envelope St. Ours Clam Broth

2 cups buttermilk

3 lbs whole belly steamer clams, shucked, cut off necks*

About 6 cups cooking oil for deep-frying

 

Place shucked clams in a large bowl, add buttermilk to cover, soak for at least 15 minutes in the refrigerator. Combine the flours, peppers, and St. Ours Clam Broth powder in a large bowl and mix well. In a large deep skillet heat oil to 375°. Use a slotted spoon to pick up a few clams, remove excess buttermilk, gently toss them in the dry mix to coat. Drop in small batches into the oil, trying to separate each clam as it floats, do not overcrowd the skillet. Fry for 45 seconds until the coating sets, then stir and turn the clams, until golden brown in color, 2-3 minutes. To keep clams warm and crispy while you fry the rest of the batches, put the fried clams on a wire rack inside a baking sheet in a 250° oven. Serve with tartar or aioli sauce.

 

*If you shuck the clams the night before and leave them in a bowl in the refrigerator overnight they will have added clam flavor!

 

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Seafood Fra Diavolo

Use clam broth to enhance the seafood flavor in any seafood recipe. Follow the recipe, or substitute any seafood you have on hand! Serves 4-6

 

2 Tbsp extra-virgin olive oil

6 garlic cloves, crushed, minced

1 ½ tsp hot pepper flakes

2 – 28 oz cans tomato puree

2 envelopes St. Ours Clam Broth

1 tsp oregano

fresh ground pepper

sea salt

½ lb lobster meat, coarse chop

½ lb sea scallops

½ lb shrimp, peeled, deveined

1 lb rotini, or any pasta

½ cup fresh Italian parsley, chopped

 

Heat the oil to shimmering in a large pot over medium heat. Cook garlic and pepper flakes, stirring, do not brown, 2 minutes. Stir in the tomato puree, oregano, and St. Ours Clam Broth dissolved in 1 cup hot water, bring to a boil. Reduce heat to low, cook until reduced by half, about 2 hours. Season with salt, pepper, and pepper flakes to taste. Increase heat, bringing pot to a slow boil. Add seafood to sauce, cook covered 5 minutes. Cook the pasta to al dente, drain, and stir into the sauce until well coated. Serve with fresh parsley.

 

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Clam and Green Tomato Risotto

Clam broth dashi adds umami to this simple yet nicely textured risotto. The enhanced flavor will make you feel satisfied without cheese. Serves 4

 

1 lb clams, cleaned

2 envelopes St. Ours Clam Broth

2 green zebra tomatoes

2 Tbsp olive oil

1 tsp butter

1 clove garlic, finely chopped

1 medium shallot, finely chopped

¾ cup risotto or sticky (sushi) rice

¼ cup dry white wine

sea salt

freshly ground white pepper

2 Tbsp Italian parsley, finely chopped

1 chili, chopped

1 lemon

 

Heat a skillet on medium, melt the butter. Stir in garlic, cook 1 minute, add clams and white wine, bring to a boil, cook covered 5 minutes. Throw out any clams that did not open, remove the clam from the shell, also remove the part that covers the "neck" or siphon, set clams aside. Reduce skillet to low, dissolve St. Our Clam Broth in 2 ½ cups hot water, mix into skillet, leave on low heat. In a large pot, heat olive oil on medium until shimmering, stir in shallot, reduce heat to low, cook slowly until brown,10 minutes. Turn heat to medium, add rice, stir for 2 minutes. Finely chop one tomato, add to pot with ½ cup of the warm broth from the skillet, bring to a gently boil, reduce heat to low. When the broth is absorbed* continue to add warm broth, ½ cup at a time, stirring after each addition, this process takes 15 minutes. Taste, rice should be al dente, salt if needed. Coarse chop the other tomato, gently stir into the pot with clam meat, parsley and pepper. Remove from the heat. Serve with cut lemon and chili. Eat it as soon as possible!

 

*To tell if the stock has absorbed into the rice, drag the back of your spoon through the rice along the bottom of the pot. If the line stays drawn in the pot, the liquid has been absorbed. If the rice flows back to cover the line quickly, keep stirring until the liquid is absorbed.

 

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Red Clam Sauce with Angel Hair Pasta

This low-fat clam recipe uses clam broth as a clam base for the sauce. Serves 4-6

 

2 cups chopped clams fresh, frozen, or canned*

1 envelope St. Ours Clam Broth

¼ cup extra virgin olive oil

1 large bulb garlic

1 cup crushed tomato

½ tsp sea salt to taste

1 lb angel hair pasta

½ cup fresh Italian parsley, chopped

 

Steam fresh clams for 5 minutes, throw out any that do not open. Remove clams from shells, chop the meat, set aside. Dissolve St. Ours Clam Broth in ½ cup of the clam water, set aside. Add the olive oil to a saucepan, heat medium high, until shimmering. Add garlic stirring, cook 1 minute, do not brown. Add tomato and St. Ours Clam Broth, bring to a boil, cook 5 minutes. Stir in the clams, bring to a boil then reduce heat to simmer. In a separate pot, boil the pasta to al dente, drain. Add to simmering sauce with parsley, stir until coated.

 

*For frozen clam meat thaw 2 cups or use 4-6.5 oz cans of clams, drained. To use fresh clams see our "About Clams" tab.

 

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Shrimp Scampi

Clam broth concentrate will intensify the seafood flavor of this scampi. For a variation substitute scallops for shrimp. Serves 4

 

1 lb linguine

4 Tbsp unsalted butter

2 Tbsp extra virgin olive oil

½ tsp oregano

½ tsp hot pepper flakes, to taste

1 lb medium shrimp, peeled, deveined

3 cloves garlic, minced

1 envelope St. Ours Clam Broth

½ cup dry white wine

1 tsp lemon juice

¼ cup chopped fresh parsley

½ cup grated parmesan cheese, optional

 

Cook the linguine to al dente, remove ½ cup of the pasta water, stir in the St. Ours Clam Broth, set aside. Drain the pasta, set aside. In a large skillet over medium hi, melt butter, add olive oil, oregano and pepper flakes. When shimmering, add shrimp, sauté 2 minutes. Add St. Ours Clam Broth, wine, garlic and lemon juice, bring to a gentle boil for 2 minutes. Stir in pasta and parsley, cooking until sauce heats pasta, 2 minutes. Toss with grated cheese to taste.

 

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Poached Fish

Poached Fish is a flavorful and healthy recipe when made with clam broth as a court bouillon. Serve with your favorite vegetables, or for a more luscious dish, serve with our Sauce Allemande recipe.

 

In a poaching pot, dissolve 2 envelopes St. Ours Clam Broth in 2 cups of hot water, add 1 cup white wine, heat the broth to 160°F. Choose a lean fish fillet, make shallow slits in the skin to aid poaching. Place a rack in the bottom of the poaching pot, add the fish skin side down, remove excess broth if it goes over the top of the fish, cover the pot. Fish that is 1” thick should cook in 6 minutes. To poach a whole fish, make shallow slits in the skin. Place fish on a rack in a poaching pot, add cooled St. Ours Clam poaching broth mixed with 1 cup white wine, enough to cover the fish. Heat until the broth reaches 160°F, then cook for 6 minutes per inch of fish measured at the thickest point. Wine is optional.

 

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Sauce Allemande

This luscious French seafood sauce made with dried clam broth powder is perfect to make dressing for poached fish or any seafood.

 

2 Tbsp butter

2 Tbsp flour

1 envelope St. Ours Clam Broth

1 egg yolk

¼ cup heavy cream

1 Tbsp lemon juice

pinch nutmeg

pinch white pepper

 

Whisk the egg yolk and cream in a bowl, set aside. Melt butter in a sauce pan over medium heat, whisk in flour, cook 2 minutes forming a roux. Dissolve St. Ours Clam Broth in 1 cup hot water, whisk into roux until thickened, bring to a slow boil. Remove ¼ cup of the roux and quickly whisk into the egg yolk/cream, then whisk into the hot sauce. Continue to whisk until sauce returns to a boil, add lemon juice, nutmeg and pepper. Reduce heat, simmer 5 minutes.

 

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Classic White Clam Sauce

Boost the flavor with clam broth in this classic pasta sauce. Serves 4-6

 

1 lb linguine

4 Tbsp extra-virgin olive oil

4 Tbsp unsalted butter

3 cloves garlic, minced

1 envelope St. Ours Clam Broth

½ cup dry white wine

½ cup fresh parsley, chopped

1 Tbsp fresh basil, chopped

2 cups chopped clams fresh, frozen, or canned*

3/4 cup grated cheese, optional

 

Cook the linguine to al dente, save 1 cup of water, drain pasta, set aside. Dissolve St. Ours Clam Broth in the pasta water, set aside. On medium hi heat melt butter with olive oil then add St. Ours Clam Broth and wine, bring to a boil. Add clams and garlic, return to boil. Add pasta, parsley and basil cook 2 minutes, stirring to heat and cover pasta with sauce. If desired, toss with grated cheese to thicken the sauce.

 

*For frozen clam meat thaw 2 cups or use 4-6.5 oz cans of clams, drained. To use fresh clams see our "About Clams" tab.

 

 

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Entrées

Classic White Clam Sauce

St. Ours Clam Broth logo / home button

Stovetop Spanish Paella

Cajun Jambalaya

Lobster Macaroni and Cheese

Healthy Braised Chilean Sea Bass

Cheesy Shrimp Enchiladas

New England Fried Clams

Seafood Fra Diavolo

Clam and Green Tomato Risotto

Low-Fat Red Clam Sauce with Angel Hair

Shrimp Scampi

Poached Fish

Sauce Allemande

Classic White Clam Sauce

Image of St Ours Clam Broth Classic White Clam Sauce using clam broth as a quick fish stock