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New England Clam Hash
from the kitchen of Sharmagne Leland-St. John

13 cup bacon chopped
12 cup yellow onion, chopped
2 cups clams, drained and minced
3 cups potatoes, boiled and diced
14 cup curled parsley
2 eggs beaten
2 teaspoons smoked salt
18 teaspoon freshly ground black pepper
18 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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