I've been getting wild-caught cherrystones a couple times a week and figure the shells would give my bone broth a little nutritional diversity.
My main questions are...
Can anyone tell me whether or not this will have a negative effect on flavor? I don't mind if it's just 'not delicious', but it's foul I'd appreciate the heads up...
Does anyone know the nutritional profile? Can I add too many and make a toxic brew? Or is the sky the limit? What minerals will I be supplementing with clam shell that ox tail, chicken leg bone, lamb shoulder bone & egg shells don't already provide?
asked byKashkillz (3452)
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on January 04, 2013
at 04:38 PM
So I use clams in my clam sauce (duh), cioppino, bouillabaisse, and fish stew. I throw the clams in, shells and all. Tastes delicious. I don't consume the shell though.
My understanding is that stock made from shell fish is a great source of selenium, calcium, manganese and magnesium. As well as a host of other micro nutrients. I think most of these get extracted during the cooking.
on February 17, 2013
at 11:22 PM
Alright, I have an update...
After a 3-day simmer the shells got brittle enough to break up a bit.
I used the shells from six clams in 2qts of stock. I strongly recommend using less. I'll probably go with three next time. They kind of have an overwhelming, nasty flavor.