Step 1

Rinse the clams to remove any remaining sand or dirt before you start cooking.

Step 2

Add the live clams and the cold water to a medium-size stockpot. Place the lid on the pot. Turn the heat to medium high and bring the water to a bowl. As soon as the water starts bubbling, turn the pot down to medium to simmer.

Step 3

Cook until the clams open, which will take about 3-5 minutes. We used manilla clams, littleneck clams will take longer to cook (about 10 minutes).

Step 4

Using a slotted spoon, remove the cooked clams from the "juice." Toss any clams that did not open up, which means that they were dead before cooking and aren't safe to eat.

Step 5

To strain the sand and dirt from the clam juice, take a fine mesh strainer and line it with a coffee filter. Pour the clam broth liquid from the pot through the strainer and into a bowl or a quart-size measuring cup.

Step 6

The clam juice recipe should make about 4 cups of broth, if it doesn't add a little water to bring it up to the 4 cups mark.

Step 7

The remaining strained clam juice is now ready to use for any recipes like clam chowder or other seafood dishes. Enjoy!