Bar Harbor, Juice Clam, 8 Fl Oz

Makes a great clam chowder!

Best clam juice

It is very delicious and enhances the taste of our dish.

So happy this is available from such a great company. I used it to make my linguine and white clam sauce with their canned clams and it was incredibly delicious. I bought linguine made in Italy because they don't spray their wheat with Glyphosate pesticide. Very happy with this product. THANK YOU!

When I cook scallops, or black mussels, or squid, or octopus I add clam juice along with 3-4 TSP MCT oil.

Perfect for cooking when you don't want or have time to make a fish stock. I always keep a bottle on hand. Wondering if I can make a clamato bloody mary? Hummm

Bar Harbor Clam Juice is a game-changer for making linguine with clam sauce! As a seafood lover, I can't stress enough how much it elevates the flavor of this classic dish. This clam juice is the secret ingredient that turns a good sauce into an extraordinary one. It's rich, briny, and packed with that authentic clam essence that's essential for an authentic taste. I've tried other brands, but Bar Harbor's is hands-down the best. If you want your linguine with clam sauce to be restaurant-quality at home, this is the must-have ingredient that will make it happen. It's a kitchen staple for any seafood aficionado!

What can you say about clam juice really? It is juice. It tastes like essence of clams, in a good way. If you need it, you NEED it. Nothing else will do. I am blessed! Married for 46 years to a CIA trained chef. Not the undercover CIA but the overt, cooking kind. The kind who think the three food groups are bacon, butter and cream. I like this kind best. They like fluffy, zaftig girls who appreciate a great clam juice for brodetto, cioppino, micheladas, and clam chowder. Even a quirky ceviche. Just like the surprise introduction of fish sauce to a non-Asian recipe, so it goes with clam juice. A whiff of sea air along with a sip of sauce. I just don’t want to know how they juice those poor clams….