{"id":6185,"date":"2010-07-23T09:20:39","date_gmt":"2010-07-23T13:20:39","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=6185"},"modified":"2017-03-23T21:00:22","modified_gmt":"2017-03-23T21:00:22","slug":"members-only-post-clam-broth","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/members-only-post-clam-broth\/","title":{"rendered":"Members Only Post: Clam Broth"},"content":{"rendered":"
In this Special Members\u2013Only Blog Bonus, I’m going to share with you the trick to reserving the liquid from a clam which can then be used in soups, sauces, or other clam recipes that you desire. I hope you enjoy these exclusive tips.<\/p>\n