Clam liquor, also called clam extract, is a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth, and when concentrated by evaporation is called clam nectar. It may be canned in all these forms or used to fill up canned clam meat.[1] It is an important component of many seafood recipes and is also used as a natural seasoning. Clam liquor can be used to enhance the flavor of soups, stews, sauces, and other dishes. It is also a popular ingredient in Asian cuisine.[2]
Clam liquor is one of the main ingredients in the traditional New England Clam Chowder. This drink contains 20 ingredients: cream, flour, garlic, leaves, milk, and oil. A cup of clam liquor should be reserved for each quart of clams, which should be cleaned and separated. Clam liquor, potatoes, water, parsley, and thyme must be combined with 1 cup of milk to make the clams. Melt butter in heavy chicken broth and a cup of clam liquid and cook until it has evaporated. Finally, add parsley, thyme, and salt and pepper. The potatoes should be ready to eat within 15 minutes.