Dinner Clam Souffle

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Lightly butter a 1 and 1/2 quart souffle dish.

3. 3

   In a mixing bowl combine the clams with the corn.

4. 4

   Whisk in the yolks, 1/2 teaspoon of salt and a dash of Tabasco and Worcestershire sauce.

5. 5

   In a clean bowl with clean beaters, whip the egg whites until stiff but not dry.

6. 6

   Fold the into the mixture and spoon it into the souffle dish.

7. 7

   Bake for 30 minutes or until top is browned.

8. 8

   While the souffle is cooking, make a lovely salad to serve on the side, heat up some French bread and dinner is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.