Nero wolfe's clams hashed with eggs
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Nero wolfe's clams hashed with eggs
  Clams    Eggs    Lunch    Shellfish  
Last updated 6/12/2012 12:57:27 AM. Recipe ID 20005. Report a problem with this recipe.
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      Title: Nero wolfe's clams hashed with eggs
 Categories: Main dish, Lunch, Eggs, 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
 




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Recipe ID 20005 (Apr 03, 2005)

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