Shellfish Stock

“I decided I wanted to make some of Mom’s Clam Chowder. She normally simmers the vegetables in water, but I had some shrimp shells saved in the freezer, so I decided to try to make my own seafood stock. I had never made it before, so I was a little unsure, but it turned out great! The white wine and tomato paste are optional, but they do help to develop the flavors. Plus the tomato paste will give a little extra color to an otherwise very light-colored broth.” – April Ferre

Shellfish Stock

Course: Soup


  • 4 to 6 Cups Shrimp Shells – Optional – Shells from Crab, Lobster or Mussels
  • 3 Cloves Garlic Smashed
  • 1 Large Onion Chopped
  • 2 Medium Carrots Chopped
  • 2 to 3 Stalks Celery, Leaves Included Chopped
  • Handful Parsley Leaves & Stems
  • 2 Sprigs Thyme
  • 2 Bay Leaves
  • 1/2 Teaspoon Black Peppercorns
  • Water to Cover
  • 1/2 Cup White Wine Optional
  • 2 Tablespoons Tomato Paste Optional


  • Preheat oven to 400 degrees. If using crab or lobster shells, use a rolling pin to break the shells into smaller pieces.
  • Place shells on a large foil-lined baking sheet and put the smashed garlic cloves on top. Roast the shells and garlic for 10 to 15 minutes, stirring halfway through.
  • Put roasted shells and garlic into a large stock pot and add remaining ingredients.
  • Simmer until broth is developed to your liking, adding more water as necessary, about 2 hours.

2023 Adapted Recipe – April Ferre– Adapted from Simply Recipes