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By Craig Claiborne
Combine the clam broth, tomato juice, gelatin, salt, pepper, sugar, egg white and egg shell in a saucepan. Heat the mixture slowly, stirring constantly, until it boils up in the pan.
Strain the mixture through a sieve lined with flannel that has been rinsed in cold water and wrung out. Pour into a shallow dish (8x8 inches). Chill.
When aspic is set, turn onto a chopping board, add the parsley, and chop aspic until fine.
© 1966 Craig Claiborne estate. All rights reserved.