Recipe - Dinner Clam Souffle (Mf)

Butter for souffle dish
7 ounce Clams, drained and minced
12 ounce Wholekernel corn, drained
5 lg Eggs, separated
Salt and tabasco sauce
1 ds Worcestershire

Preheat the oven to 375 degrees. Lightly butter a 1 and One half 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 MCRecipe
Digest V1 #638 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997