Clam and Corn Souffle Recipe

Serves/Makes: 4 servings


  • 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)
How to cook Clam and Corn Souffle:
  • 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.

Coleslaw Recipe

Coleslaw Ingredients:

    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
How to cook Coleslaw:
  • 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 (more Clams recipes)
Preparation Method: Baked (more Baked recipes)

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