Recipe courtesy of Michele Urvater

Dinner Clam Souffle

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

Ingredients

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

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pork and Clams

Vicky's Clams

Clam Chowder

Shut Your Pie Hole Clams

Shut Your Pie Hole Clams

Black Bean Clams "Casino"

Steamed Littleneck Clams with Sweet Corn and Basil