Dill Clam & Tomato Aspic Recipe
Ingredients
| Clam juice | 16 Ounce | |
| Dill seed | 2 Teaspoon | |
| Unflavored gelatin packet | 2 | |
| Tomato juice | 480 Milliliter | |
| Instant onion powder | 3⁄4 Teaspoon | |
| Frozen mixed vegetables | 10 Ounce (1 Package Of 10 Ounces) | |
| Cooked and chilled lettuce leaves | 4 |
Directions
Combine 1 bottle clam juice and dill seed in small saucepan.
Bring to a boil; reduce heat and simmer 10 minutes.
Soften gelatin in 1/2 cup tomato juice.
Strain dill seeds from hot clam juice.
Add hot clam juice to gelatin; stir until dissolved.
Add remaining clam juice, tomato juice and onion powder to gelatin mixture.
Chill until consistency resembles unbeaten egg white.
Fold in mixed vegetables.
Spoon into l 1/2-quart mold.
Chill until firm.
Unmold and serve on lettuce leaves, if desired
Bring to a boil; reduce heat and simmer 10 minutes.
Soften gelatin in 1/2 cup tomato juice.
Strain dill seeds from hot clam juice.
Add hot clam juice to gelatin; stir until dissolved.
Add remaining clam juice, tomato juice and onion powder to gelatin mixture.
Chill until consistency resembles unbeaten egg white.
Fold in mixed vegetables.
Spoon into l 1/2-quart mold.
Chill until firm.
Unmold and serve on lettuce leaves, if desired
Chef
