Recipe courtesy of Michele Urvater
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees. Lightly butter a 1 and 1/2 quart souffle dish.

In a mixing bowl combine the clams with the corn. Whisk in the yolks, 1/2 teaspoon of salt and a dash of Tabasco and Worcestershire sauce.

In a clean bowl with clean beaters, whip the egg whites until stiff but not dry. Fold the into the mixture and spoon it into the souffle dish. Bake for 30 minutes or until top is browned. While the souffle is cooking, make a lovely salad to serve on the side, heat up some French bread and dinner is done.

IDEAS YOU'LL LOVE

Clam Chowder

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

New England Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Anne Burrell

Steamed Clams

Recipe courtesy of Robert Irvine

Fried Clams and Oysters

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking