Nero Wolfe's Clams Hashed With Eggseggs, lunch, main dish, shellfish 2 dozen cherrystone clams 3 tablespoon butter 6 large mushrooms 1 large green pepper 4 large eggs 2 potatos 1 tablespoon parsley, fresh chopped 1 tablespoon chives, fresh chopped 2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 tablespoon dry sherry 1/4 teaspoon paprika 6 slice 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 |
