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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