Beach Watchers Cookbook

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Shellfish in Sauce/Broth

1/4 lb. butter
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 vermouthAdd 1/4 cup of vermouth.

Serve with good dipping bread, a nice salad, and a nice white wine.


Eugene Thrasher


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County