Clam broth, also known as clam juice or clam stock, is a flavorful liquid that is made by cooking clams in water or broth until their flavor is infused into the liquid. However, there are several synonyms that can be used to describe this delicious seafood-based liquid. Some of the most common synonyms for clam broth include clam nectar, mussel broth, bouillon, and fish stock. These terms are often used interchangeably and can be found in a variety of recipes, from soups and stews to seafood sauces and marinades. Regardless of what you call it, clam broth is a versatile ingredient that can enhance the flavor of any dish featuring seafood.