It's always a pleasure when our friends from Yodelin Broth come over to this side of the mountains to drop kick it around a campfire and cook up tasty collaboration ideas.
The first soup to hit the market is this savory, prawn-flavored broth made of tomato, fennel, and Lummi Island Wild spot prawn shells. Add it to a pan full of clams, turn on the heat for 8-10 minutes, add some butter if that's your jam, and then top with generous helpings of shredded parmesan, parsley, and fresh squeezed lemon juice. Don't forget the bread.
This package contains 2 pints of soup and 4 lbs of manila steamer clams. The clams will come in two 2 lb bags. We recommend using 1 pint to steam two pounds, but you can also go 1:1 and save the remaining 2 lb bag of steamers for a different meal.