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Jellied Clam And Vegetable Soup Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Grated raw carrot||1⁄2 Cup (8 tbs)|
|Grated cucumber||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
|Chopped green onion||2 Tablespoon|
Serving size: Complete recipe
Calories 139 Calories from Fat 8
% Daily Value*
Total Fat 0.93 g1.4%
Saturated Fat 0.15 g0.74%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1980 mg82.5%
Total Carbohydrates 19 g6.3%
Dietary Fiber 7 g28.2%
Sugars 7.8 g
Protein 19 g38.7%
Vitamin A 101.4% Vitamin C 227.2%
Calcium 14.2% Iron 18.8%
*Based on a 2000 Calorie diet
Heat clam juice.
Remove from heat.
Add soaked gelatin and stir until gelatin is dissolved.
Stir in Worcestershire sauce, salt, pepper and cayenne.
Chill by setting in ice water until mixture begins to set.
Fold in tomato, green pepper, carrot, cucumber, parsley and onion.
Chill until set.
Break up mixture by stirring lightly with a fork at serving time.
Spoon into chilled soup cups.
Garnish with lemon wedges.