1.   Add cooking broth and puree until smooth.

2.   Its mild heat can plump a fillet of fish and keep it moist, or make carrots absorb the herbs and wine in their cooking broth.

3.   Its mild heat can plump a fillet of fish and keep it moist, or make carrots absorb the herbs and wine in their cooking broth without turning mushy.

4.   Serve the clams in large bowls with the cooking broth poured over them and melted butter for dipping on the side.

5.   Strain and freeze the cooking broth.

6.   When all of the raw items have been cooked and eaten, guests spoon up the cooking broth, which has absorbed all the wonderful flavors of the ingredients.

7.   You want to color the meat deeply, so the nutty flavors of browning later flavor the cooking broth.