Just when you thought cooking clams couldn't get any easier! This delicious coconut-curry broth is made with halibut bones - usually a waste product! - by the folks from Yodelin Broth from Leavenworth, WA. They're sustainable AND an excellent source of collagen.

This package contains 2 pints of soup and 5 lbs of manila steamer clams. To serve, add the soup to rinsed clams and turn on the heat for 8-10 minutes. That's it! You can add fun toppings if you like (see suggestions below) and exact ratio of soup-to-clams can vary depending on how soupy you want your dish.

Coconut Curry: Lemongrass, fresh ginger and kaffir lime add depth and richness to this coconut-curry halibut bone broth. After you steam clams, add cooked noodles (we like udon, soba, or rice) and steamed vegetables, then top with cilantro and thinly sliced radish.

Saffron: Made of halibut bone broth, saffron, lemon juice, cider vinegar and sea salt, this delicious broth lets the saffron shine. After you steam the clams, stir in a spoonful of butter for richness and top with chopped Italian parsley. Side note: this broth makes hands-down the best paella we’ve ever tasted.

Remember that consuming raw shellfish increases the risk of foodborne illness.

WARNING: Consuming this product can expose you to chemicals including cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65warnings.ca.gov/food

Q: Why am I seeing this warning?

A: We give this warning to be sure we comply with the requirements of California's Prop 65. Read more about cadmium here.