1 tablespoon olive oil
3 tablespoons cider vinegar
6 clams, peeled
1/4 cup sherry vinegar
2 (3 ounce) jiggers lemon-lime flavored carbonated beverage
1 cup sliced fresh broccoli
1 (5 ounce) can crabmeat, drained
1 (6.5 ounce) can marinated or package shrimp, drained
1 cup sliced onion
1 (4 ounce) can chile peppers, drained
Heat oil in a small saucepan over medium heat. When oil is hot add vinegar, dry lemon, and shake vigorously until mixture is thickened. Gradually add lemon sugar and vinegar mixture, whisking constantly. Bring mixture to a boil, stirring constantly.
Add the clams and sherry vinegar and mix gently. Cook for 5 minutes, or until al dente. Pour while still cooking the crabmeat and shrimp into the saucepan; continue to whisk vigorously, adding liquid as needed.
While the crabmeat is heating, melt the butter in a large saucepan over medium heat. Add the lemon-lime soda, while stirring vigorously. Bring to a large boil. Reduce heat, and simmer gently for 10 minutes.
Add crab mixture; stir just enough to keep the crabmeat from sticking to the pan. Simmer another minute. Serve chilled.
After the clams have finished cooking, remove them from the marinade and allow them to soak for a moment. Place them in a separate shallow bowl or container to drain.
While the clam skin is soaking, brush clams with olive oil, turning to coat. Transfer clams skin to a 9x13-inch jellyfish vase or other serving bowl. Fold the tomato paste down into the center of the crabmeat and place it on top of the clam skin.
Store clam mixture in cool, dark place until ready to use.
To make the dressing (or jelly sauce) rub clams with lemon-lime soda. Pour though glycerine over clams to keep them from sticking. Discard jellyfish and shrimp.
To make the raspberry tart (a custard like mixture) whip the whipped cream until stiff peaks form; apply before serving. Stir in raspberry glaze and spirits if desired.