Clam Omelet

Submitted by mollypaul

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

 

• Ready In: 35mins
• Ingredients: 6
• 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.