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New England Clam Hash
from the kitchen of Sharmagne Leland-St. John
1⁄3 cup bacon chopped
1⁄2 cup yellow onion, chopped
2 cups clams, drained and minced
3 cups potatoes, boiled and diced
1⁄4 cup curled parsley
2 eggs beaten
2 teaspoons smoked salt
1⁄8 teaspoon freshly ground black pepper
1⁄8 teaspoon sweet smoked paprika
Fry the bacon until crisp. Remove from pan and drain on a paper towel.
Sauté the onions in the bacon fat until translucent. Add the clams and
cook until heated through. Add the potatoes, parsley, eggs, salt and
pepper. Toss lightly and place in a well greased 11 x 7 baking dish.
Sprinkle with the paprika and bake in a 350° oven for 35 minutes.
Garnish with the bacon.
Editor's Note:
Smoked salt and smoked paprika can generally be found online.
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