1

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Anybody used clam shells in their bone broth?

Answered on August 19, 2014
Created January 04, 2013 at 2:53 PM

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?

Thank you...

3846a3b61bc9051e4baebdef62e58c52

(18635)

on January 04, 2013
at 05:02 PM

I just made a broth out of mussel shells. Have no idea if it will be of much benefit, but there were just so many damn shells left that I decided to do it anyhow. Threw the usual suspects in too (carrot, celery, onion, and garlic).

62fafa8cb15af7c562fa8c270f7b6174

(619)

on January 04, 2013
at 04:56 PM

Totally read that title with a WB cartoon character voice.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on January 04, 2013
at 03:14 PM

I probably won't be grinding them, not really sure I have the means to do that. I think the vinegar in the broth will break them down nicely, after the first 24 hours I just kind of smash everything in the crockpot...

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on January 04, 2013
at 02:59 PM

Are you talking about throwing the shells into the broth or grinding them into a powder and then adding to the broth?

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3 Answers

1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

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.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on January 04, 2013
at 05:02 PM

I just made a broth out of mussel shells. Have no idea if it will be of much benefit, but there were just so many damn shells left that I decided to do it anyhow. Threw the usual suspects in too (carrot, celery, onion, and garlic).

0
Ed7403e397077dd1acdbf25c7f6e56ce

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.

0
2e5dc29c61f97d335ffb990508424719

on January 04, 2013
at 05:01 PM

I use those as well as lobster and mussel shells to make soup stock. Low and slow in a crock pot for 12-24 hours. It is a shellfish bone broth. Nothing wrong with it, not toxic I am still here.

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