Jellied Clam Consomme Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Fish stock | 1 1/2 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Onion | 1 Small, minced | |
| Minced | 2 6 Ounce | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Capers | 1 Tablespoon | |
| Tabasco sauce | ||
| Sour cream | ||
| Red or black caviar | ||
| Lemon wedges | ||
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.
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.
Chef
