Clam Tomato Mold Recipe
There hasn't been an occasion when this Clam-tomato Mold recipe didn't receive rave reviews. Seafood is the most important ingredient in Clam-tomato Mold. If it is an impressive Side Dish that you require, then this dish is the answer. I am sure both of us will be in agreement that this Clam-tomato Mold is very delectable.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 7 1/2-ounce can minced clams
1 envelope unflavored gelatin
1 1/2 cups tomato juice
1 tablespoon lime juice
2 tablespoons chopped onion
2 sprigs parsley
Few celery leaves
1 tablespoon sugar
1/2 teaspoon salt
2 whole cloves
1/2 cup sliced celery
1/4 cup sliced pitted ripe olives, Lettuce
Directions
Drain clams, reserving liquid.
Soften gelatin in reserved liquid.
In saucepan combine tomato juice, lime juice, onion, parsley, celery leaves, sugar, salt, and whole cloves.
Simmer, covered, 5 minutes.
Strain, discarding cooked vegetables and spices.
Dissolve softened gelatin in hot tomato juice.
Chill aspic till partially set.
Fold in clams, celery, and olives.
Turn into 3 1/2-cup ring mold.
Chill firm.
Unmold onto lettuce-lined plate.
Soften gelatin in reserved liquid.
In saucepan combine tomato juice, lime juice, onion, parsley, celery leaves, sugar, salt, and whole cloves.
Simmer, covered, 5 minutes.
Strain, discarding cooked vegetables and spices.
Dissolve softened gelatin in hot tomato juice.
Chill aspic till partially set.
Fold in clams, celery, and olives.
Turn into 3 1/2-cup ring mold.
Chill firm.
Unmold onto lettuce-lined plate.
