Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Sandra Lee

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Chocolate Souffle

Recipe courtesy of Geoffrey Zakarian

Pasta Souffle

Recipe courtesy of Michele Urvater

Chocolate Souffle

Recipe courtesy of Wolfgang Puck

Cheese Souffle

Recipe courtesy of Erica Miller

Lemon Souffle

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.