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Jellied Clam Consomme

New.Wife's picture
Ingredients
  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)
  Capers 1 Tablespoon
  Tabasco sauce 1 Teaspoon
  Sour cream 2 Tablespoon
  Caviar 1 Tablespoon (Red / Black)
  Lemon wedges 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8

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