When making a seafood or clam chowder, what can you use as a substitute for fish stock? I've made fish stock once and don't want to do that again. If you used bottled clam juice, what ratio would you use? For example, if the recipe called for 6 cups of fish stock, what could you use as a substitute?
Also, has anyone tried Penzey's Seafood Base? Wondering if this is a good alternative?