Clam & Spinach Ring Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| 1 cup undiluted evaporated milk | ||
| Minced | 1 Can (10oz), drained | |
| Eggs | 3 , separated | |
| Chopped | 1 Cup (16 tbs), finely chopped | |
| Hot, buttered, steamed rice | ||
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter and stir in flour; add milk and clam liquid and cook, stirring constantly, until mixture is thickened and smooth; season with salt and pepper.
Remove from heat and add beaten egg yolks.
Let cool for 10 minutes.
Beat egg whites stiff.
Add spinach and clams to cooled sauce; fold in stiffly beaten egg whites.
Pour into a well-greased ring mold.
Set in a pan of hot water and bake in a 350° oven about 1 hour, or until set.
Remove from oven and let stand about 5 minutes.
Turn out on a platter and fill center with buttered rice.
Dust with paprika.
Remove from heat and add beaten egg yolks.
Let cool for 10 minutes.
Beat egg whites stiff.
Add spinach and clams to cooled sauce; fold in stiffly beaten egg whites.
Pour into a well-greased ring mold.
Set in a pan of hot water and bake in a 350° oven about 1 hour, or until set.
Remove from oven and let stand about 5 minutes.
Turn out on a platter and fill center with buttered rice.
Dust with paprika.
Chef
