Clam liquor

This article needs additional citations for verification. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (December 2008) (Learn how and when to remove this template message)

Clam liquor, also called clam extract, is a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth, and when concentrated by evaporation is called clam nectar. It may be canned in all these forms or used to fill up canned clam meat.^[1]

See also[]

• List of clam dishes

References[]

This food ingredient–related article is a stub. You can help Wikipedia by .

• v
• t