Clam Omelet

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

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (10 ounce) can minced clams, very well drained
• 2  tablespoons butter
• 1  teaspoon salt
• 6  eggs, separated
• 2⁄3 cup  cream
• 1⁄8 teaspoon paprika

Directions

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.