Clam Broth

Directions

1. 1
   Using a kitchen scrub pad (such as a Dobie pad), vigorously wash the clams under cold running water.
2. 2
   Place in a large bowl of cold water and swish the water to dislodge any remaining debris.
3. 3
   Pour off the water and rinse the clams 2 or 3 more times, or until the water is perfectly clear.
4. 4
   Combine the garlic, parsley, and bay leaf in a large shallow nonreactive saucepan over medium heat.
5. 5
   Add the wine and bring to a boil.
6. 6
   Boil for about 5 minutes, or until reduced by half.
7. 7
   Add 2 quarts water and bring to a simmer.
8. 8
   Put the clams into the broth, cover, and raise the heat.
9. 9
   Bring to a low simmer and cook for about 15 minutes, or until the clams have opened and a fragrant broth has formed.
10. 10
    Turn off the heat and steep for 5 minutes.
11. 11
    Remove from the heat and drain well through a fine sieve, discarding the solids.
12. 12
    Taste the broth.
13. 13
    If too strongly flavored for your taste, add water, 1/4 cup at a time.
14. 14
    Place in an ice bath to cool quickly.
15. 15
    Store, covered and refrigerated, for up to 1 week or frozen for up to 3 weeks.