| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | French | Souffle-fs, Seafood-fs | 4 | Servings |
INGREDIENTS
| Butter for souffle dish | ||
| 7 | oz | Clams, drained and minced |
| 12 | oz | Whole-kernel corn, drained |
| 5 | lg | 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
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