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Dinner Clam Souffle (mf)

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs French Seafood-fs, Souffle-fs 4 Servings

INGREDIENTS

Butter for souffle dish
7 oz Clams, drained and minced
12 oz Whole-kernel corn, drained
5 Eggs, separated
Salt and tabasco sauce
1 ds Worcestershire

INSTRUCTIONS

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  Yield: 4 servings
All Recipes Copyright, 1997, TV FOOD NETWORK, G.P.,  All Rights
Reserved  Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6702 Posted to
MC-Recipe Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun
07, 1997

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 351
Calories From Fat: 160
Total Fat: 17.9g
Cholesterol: 270.2mg
Sodium: 658mg
Potassium: 400mg
Carbohydrates: 33.1g
Fiber: 2g
Sugar: 2.9g
Protein: 15.6g


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