Recipe courtesy of Michele Urvater

Dinner Clam Souffle

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 375 degrees. Lightly butter a 1 and 1/2 quart souffle dish.
  2. 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.
  3. 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.
15m Intermediate 100%
CLASS
Michael Anthony

Clam Chowder

33m Intermediate 94%
CLASS
Michael Ruhlman

Baked Clam "Stuffies"

17m Intermediate 93%
CLASS
16m Easy 97%
CLASS

Daniel Boulud

Chocolate Souffle

9m Intermediate 99%
CLASS
5m Easy 99%
CLASS