Clam broth

Clam broth is a flavored liquid obtained by cooking fresh clams in water or broth, commonly used as a base for soups, stews, rice dishes, and other seafood preparations. This broth captures the intense, briny flavor of clams, providing a marine and aromatic touch that enhances any recipe.

The origin of clam broth is linked to the coastal cuisine of various countries, especially in regions with an abundance of seafood like Spain, Mexico, and other countries in the Caribbean and Latin America. In these cultures, the broth is traditionally prepared by steaming clams open and then using the resulting liquid, often strained to remove impurities.

Among its properties, clam broth is low in calories and provides minerals such as sodium, potassium, and calcium, in addition to containing small amounts of protein from the clams. It is an excellent option for enriching dishes without adding fats or artificial ingredients.

In different Spanish-speaking countries, clam broth may also be known as caldo de chirlas (in some regions of Latin America) or simply agua de almejas. Although the term "clam broth" is the most common, regional variants reflect the culinary diversity of the ingredient.