Home Cooking

Extra Clam Broth (?)

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Extra Clam Broth (?)

erica | Aug 12, 2014 12:52 PM

I have about a quart of clam broth leftover after making a clear (Rhode Island-style) clam chowder (NYTimes Magazine recipe last Sunday). Flavorings in the broth are onions, celery, fresh thyme, dried bay leaf.

1. Will this freeze well?
2. Can I use it in place of fish stock, for poaching fish, or making a fish soup, for example?

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