ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Clam Madrilene

Yield about 1 quart


  • 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