Updated Monday, August 23rd, 2010
Total Time: 40
Yield: 6 servings
In a large soup pot over high heat, add clams to 3 cups water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter, and set aside.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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