Step 1

Clean clam shells of any grit by rinsing and scrubbing in cold, running water. Wild-caught quahogs may need a little further cleaning. If there’s a lot of dirt on the shells, soak them in cold water for 5-10 minutes then rinse and scrub them thoroughly with a sturdy brush.

Step 2

Bring the 3 cups of water to a boil in a large, wide stockpot.

Step 3

Add clams and cover pot. Boil for five to ten minutes, or until the shells open. The shells will open at different times. Remove the clams with tongs as they open and set aside to prevent the meats from overcooking.

Step 4

Let the broth sit for about 10 minutes to allow any grit or pieces of shell to settle to the bottom.

Step 5

While the broth sits, remove the meats from their shells and refrigerate if not using them right away. You’ll get about 2 cups or 1 pound of clam meats.

Step 6

Slowly strain the broth through a fine mesh colander but don’t pour off the last few ounces which contains the grit.

Step 7

Chill whatever you won’t be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.