Title: Nero Wolfe's Clams Hashed with Eggs
Categories: Entree Lunch Egg Shellfish
Yield: 4 Servings
| 2 | | Dozen cherrystone clams |
| 3 | tb | Butter |
| 6 | lg | Mushrooms |
| 1 | lg | Green pepper |
| 4 | lg | Eggs |
| 2 | | Potatos |
| 1 | tb | Parsley, fresh chopped |
| 1 | tb | Chives, fresh chopped |
| 2 | ts | Salt |
| 1/4 | ts | Fresh ground black pepper |
| 1 | tb | Dry sherry |
| 1/4 | ts | Paprika |
| 6 | sl | Bacon |
1>. Prehaet the oven to 350 deg.F. 2>. Shuck and mince the clams. Sautee
them in butter for 5 minutes. Slice the mushrooms and chop the green pepper
and add them to the pan, cooking until they begin to brown. Remove the
clams and vegetables from heat and drain. 3>. Beat the eggs. Boil the
unpeeled potatos until tender in salted water. Remove the skins and slice.
Combine the eggs and potatos in a large bowl with the parsley, chives,
salt, black pepper, and sherry. Mix well. Fold in the clams, green pepper
and mushrooms, and pour the mixture into a well buttered baking dish.
Sprinkle with the paprika and bake for 30 to 35 minutes. 4>. Meanwhile,
cook the bacon strips until they are crisp. Drain and crumble the bacon and
garnish the finished casserole before serving.
(Champagne for One) Source: The Nero Wolfe Cookbook
by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973