Golden Clam Puff
|Canned minced clams||8 Ounce (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Liquid red pepper seasoning||1⁄4 Teaspoon|
|Eggs||4 , separated|
|Leek sauce||1⁄2 Cup (8 tbs)|
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.
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