Abstract: Broth collected from cooking clams,Ruditapes philippinarum, was used as the starting material for a Maillard reaction preparation to develop a seafood flavoring base. Xylose was selected for the preparation aftera sensory comparison on the reaction products of different reducing sugars.ThepH of reaction liquid, D294of intermediate material, D420on browning development, and sensory scores of resulting product were monitored for evaluation. Using single factor experiments and orthogonal test, the optimized conditionsfor the process were determined to be 10% xylose addition at 110℃ for 70min.The broththus obtained was rich in the clam flavor suitable for developing a variety of seafood condiments.