Clam Shrimp Broth
This light and flavorful seafood broth combines clams and shrimp in a garlicky, aromatic base, perfect as a warming starter or light meal. Infused with herbs and a touch of spice for depth.
Equipment
- Large Pot
- Ladle
- Strainer
Ingredients
Broth Base
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 shallot sliced thinly
- 1/4 tsp chili flakes optional, for heat
- 4 cups seafood or chicken broth
Seafood
- 1/2 lb shrimp peeled and deveined
- 1 lb clams scrubbed clean
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice freshly squeezed
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Sauté garlic, shallot, and chili flakes (if using) until fragrant.
- Pour in seafood broth and bring to a gentle boil.
- Add the clams and cover. Cook for about 5–7 minutes until clams open.
- Add shrimp and cook for another 2–3 minutes until they turn pink and opaque.
- Season with salt, pepper, lemon juice, and stir in chopped parsley. Serve hot.
Notes
Discard any clams that don’t open. Serve with crusty bread or pour over noodles for a fuller meal.