>>24169807Kek, that's a fun thought. Calcium carbonate (which makes up seafood shells) doesn't dissolve in water no matter how long you boil it, so boiling clams and oysters gives you a delicious broth, but not a particularly calcium-filled one.
Hmm, however acid can do the trick. Maybe deadbeats make calcium-reinforced lemonade by throwing some seashells in the pitcher?
