1.   And the technique suggested by cookbook author and restaurateur Mai Pham for producing a clear broth is helpful.

2.   Be sure to skim off foam when the stock comes to a boil to ensure a clear broth.

3.   If you can show up with a cup of clear broth in one hand and a bucket in the other, so much the better.

4.   Still flavorful, the meat is very light in color and tender, the broth almost clear.

5.   With clear broth soup, the classic companion is dry sherry.

6.   The soup was a clear broth boiled with a slice each of chicken, fish and shrimp.