Creamy Bar Harbor® Clams Torta

Chevre cheese is great in this dish, lending a mild, tangy flavor to a creamy Torta like you never have had. Mix it up a bit and purchase flavored Chevre as well. If your cheese is a bit soft, simply cut the cheese into small dice. Either way, it will melt beautifully. Substitute other goat milk cheeses, Parmesan and Romano or even Havarti.

4 cups cooked spaghetti, or other pasta

1/2 cup milk

5 egg whites

1/2 teaspoon black pepper

1 (6.5-ounce) can Bar Harbor® Chopped Clams, drained

4 ounces Chevre cheese, grated

3 tablespoons olive oil

Drain spahetti as well as you can, let sit for 15 minutes to dry out. In a large bowl, whisk milk, egg whites and pepper together well. Fold in the spaghetti, clams and lastly the grated cheese. Bring oil to shimmering hot over medium heat in a large 10-12-inch skillet. Give the spaghetti mixture one more stir to blend the cheese evenly throughout. Pour into hot skillet, reduce heat to low, cover and simmer. You should see a slight bubbling all around the outside of the skillet in about 8-10 minutes. If not, raise heat to medium-low. Remove from heat once the center is set and the edges have attained a brown, crispy crust.

Transfer to a serving plate and cut pizza fashion to serve hot.

 

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341
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