Clam Souffle *(Freer)*
Contributed by Edna Freer.
Ingredients
- 4 Tbsp. butter
- 1 Tbsp. grated Parmesan cheese
- 8 minced Pismo Clams
- 1/4 c. flour
- 1 c. milk
- 4 egg yolks
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 4 egg whites
Method
- Butter a 1 1/2 qt. souffle mold with 1 Tbsp. butter, sprinkle with cheese.
- Melt 3 Tbsp. butter in heavy skillet over high heat.
- Add clams, reduce heat to low, cover skillet and cook 5 minutes, stirring occasionally. Remove clams and reserve.
- Heat oven to 375.
- Add flour to butter left in skillet. Cook 1 minute, stirring constantly.
- Add milk and stir until sauce is thick and smooth.
- Remove from heat and add egg yolks, 1 at a time, beating well after each addition.
- Stir in clams, salt and pepper.
- Beat egg whites until stiff but not dry. Stir about 1/2 c. whites into clam mixture. Fold in remaining egg whites gently.
- Turn into mold. Smooth with spatula.
- Bake 35 – 40 minutes. Makes 4 servings.
Notes from the transcription
- The ingredient list and title are printed at the foot of page 13; the method continues at the
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.