LaMonica Sea Clam Juice 46 oz – All-Natural Broth from Wild Caught Sea Clams – No MSG – Perfect for Chowders, Soups & Seafood Recipes

Great Flavor. Great Price. I’ve ordered numerous times and have never been disappointed!

Makes a good chowder

I used this to make New England clam chowder. I thought the price and taste were great! I made enough to eat for a few days and put some in the freezer.

Very good. Could not find enough clam juice locally to make the Hatteras Style Clam Chowder. So of course Amazon had it. I would buy again especially since those tiny bottles at the local grocery store were about $4 each and I needed over 46 oz. This was an excellent deal.

I am a New Englander by heritage, accident and choice. The most familiar signature food of my region is a creamy, white clam chowder. Let me say at the start that chowder is a soup. It is not the lumpy wallpaper paste served in restaurants far and wide these days. Chefs started using bacon for a flavoring (the early recipe's called for salt pork) and the fat in which to saute the onions for the chowder. To bind the fat chefs use significant quantities of flour. The potatoes and clams then go into the pot and get drenched in milk. The milk thickens into a pasty mess subverting the flavor of the ingredients. Adding La Monica clam juice adds flavor and turns that gloppy mess into an actual, palatable, luscious soup that tastes of clams and the sea and loses that pasty taste that emphasizes the flour over everything else. I imagine that you can use this with tomato juice and your favorite liquor to make a cocktail (Manhattan Clam Chowder is simply a very bad cioppino to be avoided like the plague; I am, after all, a New Englander.) you can enjoy.

Discovered this product recently and could not be more pleased. A good taste that works very well in soups.

Far better to buy this stuff in a larger quantiy and freeze it rather than pay to much for a mere 8 oz tiny bottle of it. If you use clam juice in your stir fry or other Asian recipes this is the better buy. Once the can is opened though you have to figure out how to store it. Her's a couple ways to get it done: !) measure 8 oz into a ZipLock freezer bag, burp it and freeze it; 2) buy several cheap ice cube trays someplace and poor clam juice into the trays, freeze it and then wrap in a plastic grocery bag to keep it from freezer burn evaporation.

I use this product when making my lobster bisque. It has good flavor and works well. However, at times, getting it for a reasonable price seems to be problematic.