Shellfish in Sauce/Broth

1/4 lb. butter (cornstarch)		In a large frying pan, melt the 1/4 lb butter. (If a thicker broth is desired, remove pan from heat and blend in ~2 Tbsp cornstarch, then return pan to heat)
chicken broth 1 cup vermouth. 1 Tbsp soy sauce 2 Tbsp parsley 2 Tbsp garlic 1 Tbsp lemon juice 1 tsp sugar		Add 1 can (14 oz) chicken broth, 1 cup vermouth, 1 Tbsp soy sauce, 2 Tbsp chopped parsley, 2 Tbsp chopped garlic (more is even better), 1 Tbsp lemon juice (fresh is nice) and 1 tsp sugar. Bring mixture to a boil Reduce heat and simmer 10 minutes. (reserve until ready to use, can be held in the refrigerator up to 24 hours).
40-50 steamer clams     (ready to cook) OR 100 mussels OR 1-2 rock crabs       or Dungeness		When ready to use the broth, add clams or mussels, or add cooked crab. For a medley, add all shellfish together. Bring to a boil. When shells open, remove shellfish to a bowl. For crab, make sure it is heated through.
1/4 cup vermouth		Add 1/4 cup of vermouth. Serve with good dipping bread, a nice salad, and a nice white wine. "Yummy."

Eugene Thrasher