- Butter for souffle dish
- 1 can (7 ounces) clams, drained and minced
- 1 can (12 ounces) whole-kernel corn, drained
- 5 large eggs, separated
- Salt and Tabasco sauce
- Dash Worcestershire
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.