Use Clam Broth as fish stock in your seafood recipes!
We recently partnered with chef and author Craig Fear who created a Scallop Chowder recipe using St Ours Clam Broth. Made with wild mushrooms and chives it is absolutely delicious! He gives tips on where to find ingredients and substitutions if you cannot find something locally. He also gives variations on how to make this scallop chowder, thin or thick, depending on your tastes. We preferred the thinner chowder which did not overwhelm the delicate scallops and earthy mushroom flavor.
His clever and informative food blog is called Fearless Eating. He offers a wealth of information about how to make healthy soups and broths. Here’s a link to his post with the recipe for Scallop Chowder
Did you know you can use our Clam Broth to enhance the seafood flavor in Scallop Chowder or New England Clam Chowder and all your best seafood recipes. St Ours Clam Broth is a quick and easy substitute for bottled clam juice, fish stock, seafood base, seafood bouillon, or dashi!
Under the recipe tab you can find information about clams with tips on how to handle, clean, and cook fresh clams, or use frozen or canned when fresh clams are not available. You will also find seafood recipes for delicious appetizers, entrees, drinks, salads, and soups all made with St Ours Clam Broth. Use our Clam Broth to enhance seafood flavor any time a recipe calls for bottled clam juice or fish stock. Keep some in your pantry so it is always available to make the best seafood recipes!