Clam and Shrimp Broth
This aromatic clam and shrimp broth is a seafood lover’s dream—packed with fresh shellfish, herbs, garlic, and tomatoes for deep umami flavor. Perfect as a light yet satisfying appetizer or an elegant main course with crusty bread or rice.
Equipment
- Large stockpot or Dutch oven
- Fine mesh strainer (optional)
- Cutting board and knife
Ingredients
Broth Base
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 stalk celery diced
- 1 cup diced tomatoes canned or fresh
- 1/2 cup dry white wine optional
- 4 cups seafood or fish stock
- 1 bay leaf
- 1/2 tsp red pepper flakes optional
Seafood
- 1 lb fresh clams scrubbed and rinsed
- 1/2 lb shrimp peeled and deveined
Finishing Touches
- 1 tbsp lemon juice fresh
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery. Cook until softened, about 5 minutes.
- Stir in diced tomatoes, white wine (if using), red pepper flakes, bay leaf, and seafood stock. Bring to a simmer and cook for 8–10 minutes.
- Add clams to the broth. Cover and cook for 5–7 minutes, or until the clams open. Discard any that remain closed.
- Add shrimp and simmer uncovered for 3–4 minutes, until pink and opaque. Stir in lemon juice and adjust seasoning with salt and pepper.
- Ladle broth into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice.
Notes
Optional additions: mussels, scallops, fish chunks, saffron, or coconut milk for creamy variation. Use high-quality seafood and simmer gently to avoid overcooking. Soak clams in salted water before use to remove grit.