Nero wolfe's clams hashed with eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dozen cherrystone clams | |
| 3 | tablespoons | Butter |
| 6 | larges | Mushrooms |
| 1 | large | Green pepper |
| 4 | larges | Eggs |
| 2 | Potatos | |
| 1 | tablespoon | Parsley, fresh chopped |
| (Champagne for One) Source: The Nero Wolfe | ||
| 1 | tablespoon | Chives, fresh chopped |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| 1 | tablespoon | Dry sherry |
| ¼ | teaspoon | Paprika |
| 6 | slices | Bacon |
Directions
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.
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