21 minutes ago, MaryIsobel said:I don't know - I've always bought the bottled stuff for recipes like chowder or bouillabase. I've always thought the word nectar was an odd choice for "clam liquid."
Everything I've read tells me it is the water left over when boiling clams. When the clams are open and removed for whatever dish they are to be used in, what's left is the 'clam juice' base. It can be used as is after being strained through a coffee filter bag, but all sorts of things are or can be added: basic seasoning, wine, garlic, chilli, etc. One recipe suggests a tablespoon of honey per 4 cups of 'juice'. That sounds gross.
Canned clams are horrible. I wouldn't put them or their water anywhere near food!
