This is a Massachusetts recipe

Serve 4 to 6

Ingredients:

1 quart clams
1 ½ cups cold water

Preparation:

Scrub the clams you will use and wash it to remove the sand and debris. Then place them all in a large kettle or pan and add water. Cover it and cook over a low heat . Cook until the clams start to open ( about twenty minutes) Then remove the clams. Take the liquid and put it through a strainer. If you wish to make more of this broth just add boiling water or milk to make more. You may serve this hot or cold, and you may add just a touch of paprika.