How to cook Clam and Corn Souffle
- 1 can (6 1/2 ounces) minced clams, undrained
- 1 cup crumbled saltines or crackers
- 1/2 cup milk
- 2 eggs, lightly beaten
- 2 cups fresh sweet corn OR 1 package frozen whole-kernel, thawed
- 2 tablespoons minced parsley
- 2 tablespoons butter or margarine, melted
- 2 tablespoons finely chopped yellow onion
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup shredded Cheddar or grated Parmesan cheese
- Coleslaw, to serve (see the recipe below)
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the saltines, milk, eggs, clams, corn, parsley, butter, onion and Worcestershire sauce.
- Transfer the clam-corn mixture to an ungreased 1-quart casserole, and top with the cheese.
- Bake, uncovered, for 20 minutes.
- Serve the Clam and Corn Souffle with Coleslaw.
How to cook Coleslaw
Makes 4 servings
- 1 small firm head cabbage (about 1 1/4 pounds)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain yogurt
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Cut the stalk end from the cabbage, and remove any discolored or limp outer leaves.
- Quarter the cabbage lengthwise, and trim off and discard the core at the point of each quarter.
- Cut the sections of cabbage into very thin slices.
- Place the slices in a bowl and toss with the mayonnaise, sour cream, salt and pepper.
The Clam and Corn Souffle recipe easy to cook and so good!
You can substitute 3/4 cup shucked, undrained oysters
for the clams
This recipe for Clam and Corn Souffle serves/makes: 4 servings
The Clam and Corn Souffle recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Baked