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Golden Clam Puff

Chef.at.Home's picture
Ingredients
  Canned minced clams 8 Ounce (1 Can)
  Skim milk 1
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Liquid red pepper seasoning 1⁄4 Teaspoon
  Eggs 4 , separated
  Leek sauce 1⁄2 Cup (8 tbs)
Directions

1. Drain clam liquid into a 1-cup measure; add skim milk to make 1 cup. Set clams aside for Step 3. Combine the liquid with the flour, salt and red-pepper seasoning in a small saucepan; cook, stirring constantly, until mixture thickens and bubbles 3 minutes; remove from heat. Let cool while beating eggs.
2. Beat egg whites just until soft peaks form in a medium-size bowl.
3. Beat egg yolks until creamy-thick in a large bowl; beat in cooled sauce very slowly; stir in minced clams, then fold in beaten egg whites until no streaks of white remain. Pour into a 4-cup souffle or straight-side baking dish.
4. Set dish in a baking pan; place on oven shelf; pour boiling water into pan to a depth of about 1 inch.
5. Bake in moderate oven (350°) for 50 minutes, or until puffy-firm and golden on top. Remove from pan of water. Serve at once with Leek Sauce. Makes 4 servings at 251 calories each.
Leek Sauce:
Trim root and tip from a medium-size leek, then slice the leek thin. (It should yield about 1 cup.) If leeks are not available in your market, use 1 large onion, chopped. Parboil leek or onion in water to cover in a small saucepan for 5 minutes; drain well. Melt 2 tablespoons butter or margarine in a small saucepan; blend in 2 tablespoons all-purpose flour and 1/4 teaspoon salt; add 1 cup skim milk and cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Stir in drained leek or onion

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Clam
Cook Time: 
50 Minutes
Servings: 
4

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