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A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Preheat oven to 350°F.
- Beat egg whites to stiff peaks.
- Saute clams in butter.
- Add salt and paprika to the egg yolks and beat until light.
- Add cream and clams; mix thoroughly.
- Fold in the stiffly-beaten egg whites, pour mixture into well buttered omelet pan or skillet and bake about 25 minutes or until golden brown.