Clam liquor

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Clam liquor, also called clam extract, is a liquid extracted during cooking and opening of clams. Without dilution, it is called clam broth, and when concentrated by evaporation is called clam nectar. It may be canned in all these forms or used to fill up canned clam meat.{{cite web|url=http://www.fishbase.org/Glossary/Glossary.cfm?TermEnglish=Clam%20liquor |title=FishBase Glossary |publisher=Fishbase.org |date= |accessdate=2013-07-08}} It is an important component of many seafood recipes and is also used as a natural seasoning. Clam liquor can be used to enhance the flavor of soups, stews, sauces, and other dishes. It is also a popular ingredient in Asian cuisine.{{Cite web |date=2023-06-17 |title=Clam Liquor: The Savory Slightly Briny Liquid Extracted From Clams {{!}} AnchorAndHopeSF |url=https://anchorandhopesf.com/clam-liquor-the-savory-slightly-briny-liquid-extracted-from-clams/ |access-date=2023-06-19 |language=en-US}}