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Seafood Soufflé

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Prep Time: 30 minutes
Cook Time: 60 to 70 minutes
Makes: 6 servings

What You Need
Fine dry bread crumbs, grated Parmesan cheese OR cornmeal
1/3
cup all-purpose flour
1
tsp. dry mustard
1/2
tsp. salt
1-1/2
cups milk
6
EGG WHITES, room temperature
3/4
tsp. cream of tartar
6
EGG YOLKS
1
can (6.5 oz.) minced clams, drained well
1
pkg. (4 oz.) tiny frozen cooked shrimp, defrosted, drained well
1/2
cup chopped green onions
2
Tbsp. lemon juice

Here’s How

  1. HEAT oven to 350°F. COAT a lightly greased 2 to 2-1/2-quart soufflé dish evenly and completely with bread crumbs. MAKE a triple thick 4-inch wide band of aluminum foil, long enough to go around the dish and overlap by 2 inches. Lightly GREASE one side of the band and coat with crumbs. WRAP around outside of dish, coated side facing in and extending at least 2 inches above the top. FASTEN with string or strong masking tape. SET ASIDE.
  2. MIX flour, mustard and salt in medium saucepan; gradually whisk in milk until smooth. COOK over medium-high heat, stirring constantly, until mixture thickens and boils. Remove from heat.
  3. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until Stiff Peaks but not dry, just until whites no longer slip when bowl is tilted.
  4. STIR egg yolks into reserved sauce until blended. ADD clams, shrimp, green onions and lemon juice; mix well. Gently but thoroughly FOLD yolk mixture into whites until no streaks of white remain. Carefully POUR into prepared soufflé dish. For a "top hat", hold metal spatula upright and make a ring in top of soufflé mixture, 1 inch from side of dish and 1 inch deep, if desired.
  5. BAKE in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 50 to 60 minutes. Quickly but gently REMOVE foil collar. SERVE IMMEDIATELY.

Enjoy

  • Follow the age-old rule - the soufflé doesn't wait for the guests, the guests wait for the soufflé. Be ready to whisk the soufflé to the table as soon as it's out of the oven.
  • Serve by gently breaking the top crust into portions with two forks held back-to-back. Then lightly spoon soufflé onto plates, including some center and some crust in each serving.

Insider Info

  • Substitute: An equal amount of other cooked seafood, such as scallops, crab or oysters, can be substituted for the clams and shrimp. Be sure the pieces are small and drained well.
  • For detailed soufflé techniques and information, see Basic Cheese Soufflé.

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: vitamin A, vitamin D, folate, calcium and iron

calories: 202
total fat: 7g
saturated fat: 3g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 259mg
sodium: 604mg
carbohydrates: 17g
dietary fiber: 1g
protein: 18g
vitamin A: 489.8IU
vitamin D: 44.4IU
folate: 57.5mcg
calcium: 134.2mg
iron: 2.3mg
choline: 129.1mg

vitamin C: 4.6mg
vitamin E: .8IU
trans fat: 0g
sugars: 4g
potassium: 329.6mg
magnesium: 18.6mg
selenium: 22.3mcg
phosphorus: 154.3mg
vitamin B12: .7mcg
vitamin K: 18.1mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .2mg
manganese: .2mg
zinc: .9mg
vitamin B2 - riboflavin: .4mg
vitamin B3 - niacin: 1.1mg
omega 3: .1g
omega 6: .9g