Seafood Broths Since 1979
St. Ours & Company produces clam, lobster, and crab broth powders for the food and flavor manufacturing, restaurants, food service, and retail customers. Our all-natural dehydrated seafood broth powders are the perfect base or stock for chowders, soups, ramens, rice and pasta dishes, sauces, dips, and drinks including tomato-clam Caesars, and crab martinis.
Recognized by New York Times Magazine, CBS News, WBZ, the Patriot Ledger, and Edible Southeastern Magazine, St. Ours & Company has produced sustainable seafood broths by utilizing ingredients such as invasive green crabs, lobster shells, and by-products of the clam processing industry.
Family Owned & Operated
While working in the food industry, President and Founder Fred St. Ours’ food and flavor manufacturing expertise, along with his entrepreneurial spirit, provided him the opportunity to turn the by-product of New England clam fisheries into a clam extract powder. The result is the pure essence of clam. The clam powder soon became a preferred ingredient in restaurants from Boston to Cape Cod, and the secret ingredient in award-winning New England Clam Chowders.
In 2004, his daughter Sharon left a career in the semiconductor industry to join the family business. With a passion for food, flavor, and the environment, Sharon has developed a crab broth using an invasive green crab. The resulting crab broth powder has received recognition for best food service product at the international Seafood Expo North America, adding to the portfolio of St. Ours Seafood Broths.
Today, St. Ours Clam, Lobster, and Crab Broths are used by some of the most famous food companies and restaurants worldwide. St. Ours Broths provide pure clean-label seafood flavor to recipes and save our customers hours of time simmering stocks.
Growing up in Norwell, Massachusetts
I grew up on the South Shore of Massachusetts. My family owned a small boat so in the summer we used to pile in and head out to a big sandspit known to all as “The Spit”. There we would dig in the sand for steamers and quahogs, pull our lobster pots, drop a sink line, or cast into the cold Atlantic waters to bring home our bounty from the sea for dinner. My memories of fresh seafood from childhood are captured in the taste of St. Ours Seafood Broths. Make a mug of broth, mix it into a cocktail, add it to dips, chowders or your favorite seafood recipe and enjoy our fresh seafood flavors all year long.
Sincerely,
Sharon St. Ours