Clam Recipes
 

Clamato Jello

14 small clams

1/4 cup white wine

1.75 packets unflavored gelatin

10 cherry tomatoes, cut in half

1 shallot, chopped

olive oil

salt and pepper


1) Roast shallots and cherry tomatoes in olive oil with salt and pepper until wilted

2) remove tomatoes to food processor and puree

3) strain into bowl

4) add gelatin to 1/2 cup water and stir

5) cook clams and remove

6) strain clam juice into tomatoes and place back in saucepan

7) reduce 1/2 until very clammy tasting

8) add to gelatin

9) place clam meat in ice cube trays

10) place liquid over clams

11) refrigerate 2 hours until set

12) remove clato jello first by cutting around sides and then with teaspoon