Jellied Clam Consomme
|Unflavored gelatin||2 Ounce (2 Envelopes)|
|Fish stock||1 1⁄2 Cup (24 tbs) (Use Cold)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 Small, minced|
|Canned minced clams||12 Ounce, reserve liquid (2 Cans Of 6 Ounce Each)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1 Teaspoon|
|Sour cream||2 Tablespoon|
|Caviar||1 Tablespoon (Red / Black)|
Soften gelatin in 1/2 cup of the fish stock.
Heat wine, remaining stock and onions to boiling.
Reduce heat and simmer for 5 minutes.
Remove from heat.
Add gelatin and stir until dissolved.
Add clams with liquid, lemon juice, capers and a few drops of Tabasco.
Refrigerate until set.
Spoon into serving dishes.
Garnish with a dollop of sour cream, a spoonful of caviar and lemon wedges.
Makes 8 to 10 servings.
Calories 142 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 0.69 g3.4%
Trans Fat 0 g
Cholesterol 41.9 mg14%
Sodium 182.3 mg7.6%
Total Carbohydrates 6 g2.1%
Dietary Fiber 0.49 g2%
Sugars 1.4 g
Protein 19 g37.6%
Vitamin A 6.2% Vitamin C 34%
Calcium 7% Iron 68.6%
*Based on a 2000 Calorie diet