This study is aimed to bring baby clam broth (BCB) into antioxidant proteolysate utilizing enzymatic hydrolysis. Chemical compositions of BCB were firstly analyzed, followed by investigating the effects of enzymatic hydrolysis parameters involving in enzyme type, pH, temperature, enzyme:substrate (E:S) ratio and hydrolysis time on antioxidant of BCB proteolysate. It can be seen from the result that the BCB owned the moisture content, protein content, lipid content, and ash content of 97.55±0.89%, 1.52±0.16%, 0.09±0.02%, and 0.37±0.04%, respectively. The BCB proteolysate, under the hydrolysis condition including Flavourzyme, pH 7, 50°C, E:S ratio of 5 U/g protein and hydrolysis time of 50 min, exhibited the highest 2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) cation ratio (ABTS^●+) scavenging activity of 770.67±28.33 µM Trolox Equivalent (µM TE) (7.1 and 2.5 times lower than those of vitamin C and butylated hydroxytoluene (BHT), in order) and ferric reducing antioxidant power (FRAP) value of 245.26±7.37 µM TE (11.6 and 4.0 folds lower than those of vitamin C and BHT, respectively). This study suggests a new use of the BCB, antioxidant proteolysate which could be applied as a functional food or natural antioxidant additive, substituting for synthetic compounds.