Tomato Ginger Gelée Clam Shooters
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Make tomato ginger water: Purée one fourth of tomatoes with ginger in a food processor until smooth, about 2 minutes
2
Transfer to a small heavy saucepan and simmer, covered, stirring occasionally, 5 minutes
3
Clean processor thoroughly, then purée remaining tomatoes in batches with chiles, salt, and sugar until smooth, 2 to 3 minutes
4
Transfer to a bowl and stir in cooked tomato ginger purée
5
Line a large sieve with stacked cheesecloth squares and set over a deep nonreactive pot or a large clean bucket
6
Carefully pour purée into center of cheesecloth
7
Gather sides of cheesecloth up over purée to form a large sack and tie sides together securely with string as close to purée as possible but without squeezing purée
8
Tie sack to a wooden spoon longer than diameter of pot and remove sieve
9
Set spoon across top of pot, suspending sack inside pot and leaving a couple of inches underneath sack so that it will not sit in any tomato water that accumulates
10
(Alternatively, transfer tomato water to another container as it accumulates
11
) Let sack hang 4 hours at room temperature
12
Purée one fourth of tomatoes with ginger in a food processor until smooth, about 2 minutes
13
Transfer to a small heavy saucepan and simmer, covered, stirring occasionally, 5 minutes
14
Clean processor thoroughly, then purée remaining tomatoes in batches with chiles, salt, and sugar until smooth, 2 to 3 minutes
15
Transfer to a bowl and stir in cooked tomato ginger purée
16
Line a large sieve with stacked cheesecloth squares and set over a deep nonreactive pot or a large clean bucket
17
Carefully pour purée into center of cheesecloth
18
Gather sides of cheesecloth up over purée to form a large sack and tie sides together securely with string as close to purée as possible but without squeezing purée
19
Tie sack to a wooden spoon longer than diameter of pot and remove sieve
20
Set spoon across top of pot, suspending sack inside pot and leaving a couple of inches underneath sack so that it will not sit in any tomato water that accumulates
21
(Alternatively, transfer tomato water to another container as it accumulates
22
) Let sack hang 4 hours at room temperature
23
Prepare clams: Bring 1 cup water to a boil in a 7- to 8-quart heavy pot
24
Add clams and cook, covered, over moderately high heat, until clams are opened wide, stirring and checking frequently after 6 minutes and transferring clams as opened to a bowl
25
(Discard any clams that have not opened after 10 minutes
26
) When cool enough to handle, shuck clams
27
Bring 1 cup water to a boil in a 7- to 8-quart heavy pot
28
Add clams and cook, covered, over moderately high heat, until clams are opened wide, stirring and checking frequently after 6 minutes and transferring clams as opened to a bowl
29
(Discard any clams that have not opened after 10 minutes
30
) When cool enough to handle, shuck clams
31
Assemble shooters: Discard cheesecloth sack and its contents without squeezing
32
Pour tomato water through large sieve lined with a dampened paper towel into a bowl
33
Measure out 4 cups tomato water and reserve remainder for another use
34
Transfer 1/2 cup tomato water to a small saucepan, then sprinkle with gelatin and let soften 1 minute
35
Heat over low heat, stirring, just until gelatin is dissolved, then stir into remaining 31/2 cups tomato water
36
Arrange glasses on trays and put 1 or 2 cilantro leaves in each, then a clam, and then 1 or 2 more cilantro leaves
37
Add about 1 tablespoon tomato water to each glass (stir water each time so gelatin remains well distributed) and chill, loosely covered with plastic wrap, at least 3 hours
38
(Gelatin will be thickened but not set; it needs to slide easily out of glass
39
) Discard cheesecloth sack and its contents without squeezing
40
Pour tomato water through large sieve lined with a dampened paper towel into a bowl
41
Measure out 4 cups tomato water and reserve remainder for another use
42
Transfer 1/2 cup tomato water to a small saucepan, then sprinkle with gelatin and let soften 1 minute
43
Heat over low heat, stirring, just until gelatin is dissolved, then stir into remaining 31/2 cups tomato water
44
Arrange glasses on trays and put 1 or 2 cilantro leaves in each, then a clam, and then 1 or 2 more cilantro leaves
45
Add about 1 tablespoon tomato water to each glass (stir water each time so gelatin remains well distributed) and chill, loosely covered with plastic wrap, at least 3 hours
46
(Gelatin will be thickened but not set; it needs to slide easily out of glass)