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“A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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