Clam Souffle
Contributed by Mrs. Gerald Simpson.
Ingredients
- 1/2 c. butter or margarine
- 1/4 c. flour
- 1 c. milk
- 4 egg yolks
- 4 – 5 minced clams (drained)
- 6 egg yolks
- Salt and pepper
Method
- Melt butter and blend in flour. Gradually add milk and cook until thick.
- Beat egg yolks until lemon colored. Stir in small amount hot mixture. Then stir in egg yolk mixture.
- Add clams.
- Beat egg whites until stiff and fold into mixture carefully but thoroughly.
- Season with salt and pepper and put in buttered 2 qt. souffle dish or casserole.
- Bake in moderate oven, 350, about 50 minutes. Makes 4 servings.
Notes from the transcription
- ⚠️ The printed ingredient list gives both "4 egg yolks" and "6 egg yolks," and calls for egg
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.