556 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
There are several brands of clam extract or bouillon on the market, made from 
hard clams or quahogs. These are prepared in various ways, and usually, as in case 
of extract of soft clams, as a by-product in the canning of the quahogs. At one 
establishment in New York State the hard clams are steamed for the purpose of 
opening them, the escaping liquid being saved and placed in tin cans, j)rocessed 
heavily, and sealed, the meats being similarly treated and canned separately. It is 
claimed by some that this process is objectionable, especially in the manner of open- 
ing the clams by steaming. The hot steam coming in contact with the cold shells 
condenses somewhat and adds to the bulk of the liquor, thereby weakening it; also, 
Avhen the shells are heated they impart a iieculiar flavor to the liquor. As this 
preparation is not evaporated, diluting it with the condensed steam is especially 
undesirable. It sells for about $1.75 per dozen 1-pound cans. 
At another factory in New York State for preparing clam juice the clams were 
formerly opened with a knife, all the free liquor being saved and the meats chopped 
and compressed to obtain additional liquor. This was compressed and the liquid 
condensed, leaving the clear juice somewhat concentrated. It was soon found more 
profitable to use the meats in preparing clam chowder, and at present that is one of 
the principal products of the establishment. The raw clams are opened with a knife, 
all the liquor being saved. The meats, with sufficient liquor, are then mixed with 
disks of white potatoes, onions, and other vegetables to suit the taste, just as in 
preparing chowders at home, placed in tin cans, processed, vented, and hermetically 
sealed. The surplus liquor is condensed by evaporation and placed in glass jars, 
which are theji sealed. A large spoonful of this juice is sufficient for a cup of bouillon 
after mixing with water. 
Some clam juice is prepared on the North Carolina coast, and occasionally in the 
Chesapeake region a few cases' are prepared experimentally and an attempt is made 
to market them. This usually results in a loss because of the article being unknown, 
considerable work being necessary to build up a market for a new brand of clam 
juice. 
In 1897 there was introduced in Scotland a method of preparing an extract of 
clams or other shellfish mixed with a sufficient quantity of seaweed, such as Irish 
moss or carrageen, to convert it into a jelly,* for use as a “stock” in making soups, 
sauces, and the like. 
The iirocess of preparation is as follows : 
Boil a quantity of clams or other shellfish in a close-covered vessel, using the smallest quantity 
of water necessary for the purjiose. After the mollusks are sufficiently cooked, remove the shells, 
bruise or reduce the flesh to a pxilp, and strain off all the extracted liquor from it. To this liquid 
extract add the water used in cooking and the liquid resulting from opening the mollusks. Then 
hoil this liquid with a quantity of Irish moss or carrageen, or any seaweed having similar properties, 
which has been well bleached to remove color, apportioning the quantity of Irish moss and timing 
the boiling operation to obtain a jelly of the desired consistence. Before boiling the moss and liquid, 
or during that operation, add salt, pepper, and other flavoring condiments desired. Strain the product 
while hot and store it in stoneware jars or other receptacles, which may he sealed up. 
Letters Patent No. 585.395, dated June 29, 1897. 
