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Butter
or cooking spray
-
Fine dry
bread crumbs, cornmeal or grated Parmesan cheese
-
1/3 cup butter
-
1/3 cup all-purpose flour
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1 teaspoon dry mustard
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3/4 teaspoon salt, optional
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1 1/2 cups non-fat or low-fat (1%) milk
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6 eggs, separated
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3/4 teaspoon cream of tartar
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1 can (4.25 oz.) tiny shrimp,
well drained
OR 1 package (4 oz.) tiny frozen cooked shrimp, thawed and well
drained
-
1 can (6.5 oz.) chopped or minced
clams, well drained
OR 6 to 7 oz.
chopped cooked and well drained fresh clams
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1/2 cup chopped green onions with tops
-
2 tablespoons lemon juice
Butter bottom and sides
of 2- to 2 1/2-quart souffle dish or straight-sided casserole. Dust with crumbs. Make
4-inch wide band of triple-thickness aluminum foil long enough to go
around dish and overlap 2 inches. Lightly
butter 1 side of band and dust with crumbs.
Wrap around outside of dish, dusted side in, and fasten with
tape, paper clips or string. Collar
should stand at least 2 inches above rim of dish.
Set aside.
In medium saucepan over
medium-high heat, melt butter. Stir
in flour, mustard and salt, if desired.
Cook, stirring constantly, until smooth and bubbly.
Stir in milk all at once. Cook
and stir until mixture boils and is smooth and thickened.
Set aside.
In large mixing bowl,
beat egg whites with cream of tartar at high speed until stiff but not
dry, just until whites no longer slip when bowl is tilted.
Stir egg yolks into reserved sauce until thoroughly blended.
Stir in shrimp, clams, onions and juice.
Gently, but thoroughly, fold yolk mixture into whites.
Carefully pour into prepared dish.
For a “top hat”, hold
spoon upright and circle mixture to make ring about 1 inch from side of
dish and 1 inch deep. Bake
in preheated 350° F oven until puffy, delicately browned and souffle
shakes slightly when oven rack is moved gently back and forth, about 50
to 60 minutes. Quickly, but
gently, remove collar. Serve
immediately.
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