Clam Stock When you are finished making this stock, hand chop the whole clams and refrigerate them to use in the New England-Style Clam Chowder. Makes 4 servings
	Ingredients: 2 dozen cherrystone clams, chopped 1 large shallot, sliced 2 cups dry white wine 2 cloves garlic, sliced
	Instructions: 1. In a medium stockpot, place the clams, wine, 1 cup of water, the shallots and garlic. Bring to a boil, then reduce the heat and simmer for 5 minutes, covered. 2. Remove any clams that are steamed open already and set aside in a bowl. Add 3 cups of water and simmer, covered, for 15 minutes more, removing the clams as they open. Strain the stock through a fine-mesh strainer or cheesecloth.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony