Clam base is a bouillon paste used in soups and chowders. Mixing it with clam juice adds more flavor and can be used as a substitute. It’s made from finely chopped clams, clam juice, salt, and seasonings. Freshly dug clams are best, but canned clams can be used. Thickeners like flour or potato flakes can be added, but some chefs believe they detract from the texture.
Clam base is a bouillon paste that is often used in chowders and soups, especially clam chowder. While many versions of clam chowder recipes call for clam juice or broth for flavor, some experienced cooks have found that mixing it into the clam base adds more pronounced flavor and prevents blandness. This bouillon paste can be used as a substitute or mixed with the required amount of clam juice. Clam base is usually purchased in jars and can be found alongside other broth flavors at most grocery stores; several brands can also be ordered online. Those who enjoy cooking seafood meals at home can also easily make their own versions of this ingredient.
Most prepared clam base is made from a mixture of finely chopped or pureed clams, a small measure of clam juice, salt, various seasonings, and sometimes lemon juice. Because it’s a thicker ingredient than clam juice alone, it usually needs to be mixed with an additional amount of clam juice or water first. The mixture is then heated for about two minutes before being added to the rest of the soup ingredients. This can be done in a microwave oven or in a saucepan on the stove depending on the volume of soup that will result. The average clam chowder recipe calls for about two tablespoons of clam base mixed with two cups of water or clam juice, though these measurements can be doubled for larger batches.
Cooking with clams is usually a simple process when it comes to preparing this clam-flavored ingredient. Home cooks who make their own clam base often claim that the best results come from freshly dug, shucked, and cleaned clams. Canned clams can be used instead for those who don’t have easy access to fresh ones. Once the clams are cleaned and drained, they are usually pureed in a food processor along with lemon juice, salt, and sometimes a pinch of black pepper. Some cooks also like to add small amounts of their other favorite spices like garlic or oregano.
Professional cooks who specialize in seafood dishes can often have different opinions on whether to use a thickening ingredient for soup with a clam base. Some report good results when adding flour, dried potato flakes or even making mashed potatoes to their soups. Others believe these thickeners can detract too much from the texture unless added in only small amounts and blended thoroughly.
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