Ingredients

　　The juice from one 6 1/2-ounce can minced clams, clams reserved for another use

　　Three 1/4-ounce packets unflavored gelatin

　　1 pound fresh shrimp, cooked

　　One 8-ounce package cream cheese

　　1 small onion, grated

　　1 cup mayonnaise

　　1 cup chopped celery

　　1 tablespoon Worcestershire sauce

　　The Lady’s Insane Salt

　　Fresh chopped parsley and paprika, for garnish

　　Place the clam juice in a large bowl. Add the gelatin and stir until dissolved. Add the shrimp, cream cheese, onion, mayonnaise, celery, Worcestershire sauce, and Insane Salt to taste. Pour the mixture into a lightly greased 1-quart mold and refrigerate for at least 2 hours or until firm. To serve, turn the mold out onto a platter. Garnish with parsley and paprika. Serve with crackers.

　　Paula Deen's Kitchen Classics