Nero Wolfe’s Clams Hashed With Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood | Eggs, Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | Dozen cherrystone clams | |
| 3 | T | Butter |
| 6 | Mushrooms | |
| 1 | Green pepper | |
| 4 | Eggs | |
| 2 | Potatos | |
| 1 | T | Parsley, fresh chopped |
| 1 | T | Chives, fresh chopped |
| 2 | t | Salt |
| 1/4 | t | Fresh ground black pepper |
| 1 | T | Dry sherry |
| 1/4 | t | Paprika |
| 6 | Bacon |
INSTRUCTIONS
>. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 121
Total Fat: 13.6g
Cholesterol: 208.9mg
Sodium: 1238.8mg
Potassium: 269mg
Carbohydrates: 3.9g
Fiber: 1.2g
Sugar: 1.9g
Protein: 7.9g