On Sun, 11 Oct 2009 11:21:57 -0700 (PDT), aem wrote:

> On Oct 11, 10:11 am, Gloria P > wrote:
>>
>> Clam broth/essence is the liquid that comes out of the shells
>> when you open fresh, hard-shell clams (called quahogs in New
>> England.) The flavor is clean and briny.
>>
>> With all the "stuff" in this recipe I'm sure it's tasty, but I
>> bet you can't taste any clam flavor.
>>
> Agreed. Plus, there's just something wrong about smashing/crushing a
> kg of fresh clams, sacrificing the meat to make "stock." -aem

that sounded, um, fishy to me, too.

your pal,
blake