Clam Souffle

Clam souffle is made from clams and beaten egg whites. The mixture is filled into casserole and baked.
  • 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
  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.
Serves 6.

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