Left over broth of Seafood Boil for Two Ammend with the followng:
- 2 - 6.5 ounce cans of chopped clams
- 3-5 cups of chicken stock (depending on how much of the leftover broth you have)
- 1/4 cup of white wine
- 1- 1 1/2 cups of heavey whipping cream
The broth you have leftover from your clam boil should be well flavored with the taste of the clams, mussels, and shrimp, making it a perfect base for a clam chowder. If you do save the broth please remove any uneaten shellfish as they will spoil quickly. Heat up the left over broth over medium heat along with the addition of chicken stock and the white wine. Bring to a gentle boil and add two cans of drained chopped clams. Add the cream as well at this point and heat up again to a gentle boil. Reduce to the thickness you prefer. Serve with crackers if you so desire.