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Clam And Corn Souffle

Thrifty.Chef's picture
Ingredients
  Crumbled saltines 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Canned minced clams 6 1⁄2 Ounce, undrained (1 Can)
  Frozen sweet corn/One package, 10 ounces, frozen whole-kernel corn, thawed 2 Cup (32 tbs), thawed (Cut From 4 Medium-Size Ears)
  Minced parsley 2 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
  Finely chopped yellow onion 2 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Shredded cheddar cheese/Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

1. Preheat the oven to 425°F. In a mixing bowl, combine the saltines, milk, eggs, clams, corn, parsley, butter, onion, and Worcestershire sauce.
2. Transfer the mixture to an ungreased 1-quart casserole, and top with the cheese. Bake, uncovered, for 20 minutes. Serve with Goleslaw or Shredded Garrots with Herbs and Lemon."

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Corn

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