Clam Souffle

4 eggs, separated
1/2 cup milk
2 cups soft bread crumbs
1 tablespoon butter or margarine
2 cans minced clams, drained, but reserve the juice
1 cup clam juice (if not enough juice for 1 cup, add extra milk to make 1 cup of liquid)
1 teaspoon Shaker Fines Herbes

Beat egg yolks and let stand for 10 minutes. Add milk, clam juice, bread crumbs, butter, minced clams and Shaker Fines Herbes. Beat the egg whites until stiff. Fold whites into the egg mixture. Bake in a greased casserole at 350º for 35-40 minutes.