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Clam Madrilene

Yield about 1 quart

Ingredients

  • 2 (13-ounce) cans beef consommé madrilène, chilled
  • 1 1/2 cups clam juice
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped chives
  • 1 teaspoon grated lemon rind
  • 1/8 teaspoon dried whole tarragon
  • 1/2 cup commercial sour cream
  • Chopped fresh parsley

How to Make It

  1. Combine first 7 ingredients in a large bowl, stirring well. Cover and chill thoroughly. Fold in sour cream just before serving. Spoon into individual glasses or bowls. Garnish each serving with chopped parsley. Serve chilled as an appetizer or first course.

Oxmoor House Homestyle Recipes