Recipe - Nero Wolfes Clams Hashed With Eggs

2 Dozen cherrystone clams
3 tablespoon Butter
6 lg Mushrooms
1 lg Green pepper
4 lg Eggs
2 Potatos
1 tablespoon Parsley, fresh chopped
1 tablespoon Chives, fresh chopped
2 teaspoon Salt
One fourth teaspoon Fresh ground black pepper
1 tablespoon Dry sherry
One fourth teaspoon 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 670505994
: Library of Congress #7275754
: 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini