Total Time
Prep 10 mins
Cook 25 mins

A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Beat egg whites to stiff peaks.
  3. Saute clams in butter.
  4. Add salt and paprika to the egg yolks and beat until light.
  5. Add cream and clams; mix thoroughly.
  6. 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.