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The water you cooked them in is the stock you seek. When they are done, some use it to clean the clams before dipping in butter. Some also save a cup aside to drink with the meal as I do. Bottom line, it should be saved for making New England Clam Chowder!
You'll never see the light if you're in someone else's shadow, or said another way, life is like a dog sled team, if you're not the lead dog, the scenery never changes
I suppose you could always try dissolving them in vinegar, then add that to meals - any minerals in the shell would then end up in food. I'm sure I remember reading that some famous historical figure used to do this with pearls and drink them...