Clam juice is made from raw or cooked clams, depending on the manufacturer.
Bottled clam juice is commonly used in many different soup stocks if fresh clamshells aren't available, including Thai, Korean, American, Japanese, Italian and Spanish varieties. Homemade fish stocks can also be used to steam many foods with excellent results. Improve bottled clam juice with a few simple ingredients.
Instructions
Jalapeno-Spiced Clam Juice
1. Chop 2 whole jalapenos very finely on a cutting board with a sharp knife.
2. Put the jalapeños, seeds included, in a container large enough to hold the amount of bottled clam juice you are seasoning.
3. Pour the clam juice over the jalapeno peppers and stir to combine with a wooden spoon.
4. Put the container in the refrigerator for 24 hours to blend. Strain the clam juice with a fine-mesh sieve and use as normal.
Fresh Basil- and Thyme-Infused Clam Juice
5. Chop 1 whole bunch fresh thyme and 1 bunch fresh basil with a sharp knife.
6. Place the chopped herbs in saucepan large enough to hold the herbs and clam juice.
7. Add the clam juice to the saucepan and heat over medium heat until gently boiling. Reduce the heat to low and simmer for 30 minutes.
8. Strain the clam juice through a fine-mesh sieve and allow it to cool. Store the clam juice in the refrigerator or use as desired.
Tags: clam juice, clam juice, bunch fresh, Chop whole, clam juice, Clam Juice Chop