Clam & Spinach Ring
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Canned minced clams||8 Ounce, drained, reserve liquid (1 Can)|
|Eggs||3 , separated|
|Chopped cooked spinach||1 Cup (16 tbs), chopped finely, well drained|
|Hot buttered steamed rice||1 Cup (16 tbs)|
Melt butter and stir in flour; add milk and clam liquid and cook, stirring constantly, until mixture is thickened and smooth; season with salt and pepper.
Remove from heat and add beaten egg yolks.
Let cool for 10 minutes.
Beat egg whites stiff.
Add spinach and clams to cooled sauce; fold in stiffly beaten egg whites.
Pour into a well-greased ring mold.
Set in a pan of hot water and bake in a 350° oven about 1 hour, or until set.
Remove from oven and let stand about 5 minutes.
Turn out on a platter and fill center with buttered rice.
Dust with paprika.