Long Island Bake, made with clams, prawns or shrimps, sweetcorn and cream, with a cheese topping, is delicious served hot or cold with a tossed green salad. For a first course bake the mixture in individual ramekin dishes. Prepare and steam the clams according to the basic information given wider CLAM.
1 oz. plus
1 teaspoon butter
10 fl. oz. double cream
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper «»vit- 1 tablespoon finely chopped fresh chives (optional)
10 oz. fresh, frozen or canned and drained sweetcorn
8 oz. prawns or shrimps, shelled
15 clams, steamed, removed from their shells and coarsely chopped
2 oz. Cheddar cheese, finely grated
1 oz. – cup dry breadcrumbs
Preheat the oven to moderate 350”F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease a medium-sized souffle dish and set it aside.
In a medium-sized mixing bowl, using a wire whisk or rotary beater, lightly beat together the cream, eggs, salt, pepper and cayenne. Stir in the chives, if you are using them, the sweetcorn, prawns or shrimps and clams.
Turn the mixture out into the prepared souffle dish and set aside.
In a small mixing bowl, combine the grated cheese and breadcrumbs and spoon this over the mixture in the souffle dish. Cut the remaining butter into small pieces and dot over the top.
Place the dish in the centre of the oven and bake for 1 hour or until the top is golden.
Remove the dish from the oven and serve immediately, or cool and serve cold.