Clam Wiffle Recipes

Steps:

• Soak crumbled crackers in milk for a few minutes.
• Add everything else, eggs last.
• Pour into small (1 quart) greased casserole dish and bake at 350 degrees for 45 minutes uncovered.

Steps:

• Preheat the oven to 375 degrees. Lightly butter a 1 and 1/2 quart souffle dish.
• In a mixing bowl combine the clams with the corn. Whisk in the yolks, 1/2 teaspoon of salt and a dash of Tabasco and Worcestershire sauce.
• In a clean bowl with clean beaters, whip the egg whites until stiff but not dry. Fold the into the mixture and spoon it into the souffle dish. Bake for 30 minutes or until top is browned. While the souffle is cooking, make a lovely salad to serve on the side, heat up some French bread and dinner is done.

Steps:

• Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
• After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
• Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
• Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.