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Name: Dinner Clam Souffle (Mf)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ds Worcestershire; 7 oz Clams, drained and minced; 5 lg Eggs separated; Butter for souffle dish; Salt and tabasco sauce; 12 oz Whole-kernel corn, drained

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INGREDIENTS

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

Servings

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

NOTES

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Dinner Clam Souffle (Mf)

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

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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Nutrition

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Serving Size: 1 Serving (447g)
Recipe Makes: 4 Servings

Calories: 447
Calories from Fat: 280 (63%)

Amt Per Serving		% DV

	Total Fat 31.1g	41 %
	Saturated Fat 9.7g	48 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 4.3g
Cholesterol 1321.9mg		407 %
Sodium 438.4mg		15 %
Potassium 419.5mg		11 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.4g
Protein 39.3g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 447

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