3 eggs, separated
1 cup well-drained spinach (cooked and chopped)
3 T. butter
3 T. flour
1 cup evaporated milk
8 ounces minced clams, drained (reserve liquid)
salt, pepper
hot buttered steamed rice

Melt butter. Stir in flour; add the milk and clam liquid. Stir constantly while cooking. Cook until mixture is thick, then add salt and pepper. Remove from heat and add the beaten egg yolks. Let cool. Beat egg whites until stiff. Add the spinach and clams to cooled sauce. Fold in stiff egg whites. Pour into greased ring mold. Set in a pan of hot water and bake at 350° for about 1 hour; or until set.

Turn out on a platter and fill the center with hot buttered steamed rice. Sprinkle with paprika.

Serves 6.

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