Rustic Lambs and Clams Pâté with Cognac gelée

INGREDIENTS

• 1 pound ground lamb
• 8 ounces ground pork
• 6 ounces chicken livers, pulsed several times in a food blender or finely chopped
• 1/2 small onion, grated
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin seed
• 1/2 teaspoon ground fennel seed
• 1/4 teaspoon ground coriander seed
• 1/2 teaspoons chopped, fresh thyme leaves
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tablespoons Cognac
• 1 large bay leaf
• 8 ounces portobello mushrooms, scrubbed clean and chopped medium
• 8 ounces raw clams, rough chopped
• 4 Tablespoons butter
• 1/4 teaspoon Kosher salt or more to taste
• Freshly ground black pepper, to taste
• 2 teaspoons chopped, fresh thyme
• 4 Tablespoons Cognac
• Softened butter, for greasing pan
• 10 -12 slices of good bacon
• 1 envelope plain gelatin
• 1/4 cup Cognac
• 1 3/4 cup beef broth (I used low-sodium)
• Kosher salt and freshly ground black pepper, to taste