Making Clam Stock From Trim

Ingredients

• Trim from a dozen cleaned clams (necks, tough ends — not stomachs)
• 1 onion, quartered
• 1 celery stalk
• 1 bay leaf, 6 peppercorns
• 5 cups water

Steps

1. Rinse the trim well — sand is the enemy.
2. Cover everything with the water in a pot; bring to a bare simmer.
3. Simmer 25 minutes, skimming any foam. Never a rolling boil — it clouds.
4. Strain through a fine sieve (or cheesecloth).
5. Use now, refrigerate 3 days, or freeze in ice-cube trays for instant chowder base.

Tip. Also save every drop of juice from cleaning day — it freezes beautifully.