Clam Souffle

Clam souffle is made from clams and beaten egg whites. The mixture is filled into casserole and baked.
Ingredients
  • 1 pint clams
  • 3 tablespoons butter or other fat
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • Dash pepper
  • Dash nutmeg
  • 1 cup clam liquor and water
  • 3 eggs, separated
Instructions
  1. Simmer clams in their own liquor about 5 minutes, or until edges curl.
  2. Drain and save liquor. Chop.
  3. Melt butter; blend in flour and seasonings.
  4. Gradually add liquor and cook until thick and smooth, stirring constantly.
  5. Stir a little of the hot sauce into beaten egg yolk; add to remaining sauce, stirring constantly.
  6. Add clams.
  7. Fold in stiffly beaten egg white.
  8. Pour into a well greased 1-quart casserole.
  9. Bake in a moderate oven, 350° F, for 45 minutes.
  10. Serve immediately, plain or with a sauce.
Notes
Serves 6.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs