1️⃣ If using fresh clams, soak them in salted water for 30 minutes, then rinse.2️⃣ Rinse and dry shrimp shells.3️⃣ Chop onion, garlic, celery, and leek for aromatics.

1️⃣ Heat olive oil or butter in a large pot over medium heat.2️⃣ Add onions, garlic, celery, and leeks. Sauté for 3-4 minutes until softened.3️⃣ Stir in shrimp shells and cook for 3 more minutes until slightly pink.4️⃣ Pour in white wine and let it reduce for 2 minutes.

1️⃣ Add clams (if using) and 6 cups of water.2️⃣ Toss in bay leaf, thyme, and black peppercorns.3️⃣ Bring to a gentle simmer (do NOT boil).4️⃣ If using fresh clams, cook until clams open, about 5-7 minutes.5️⃣ Remove clams and strain the broth.

1️⃣ Pour the broth through a fine-mesh strainer into a clean pot or bowl.2️⃣ Discard the solids (shrimp shells, herbs, and aromatics).3️⃣ Taste and adjust salt.4️⃣ Store in the fridge for up to 4 days or freeze for up to 3 months.