Be the first to Clams are fried with minced potatoes, scallions, and garlic for a satisfying hash. Serve as is or with poached eggs. Conch or oysters may be substituted for the clams.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 5 Tablespoons butter
- 2 cups (about) minced or ground clams
- 2 cups (about) finely chopped peeled potatoes
- 1/2 cup minced scallions, green and white parts, or onion
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper to taste
- 4 poached or soft-boiled eggs (optional)
Preparation:
Melt 2 tablespoons of the butter in a 12-inch non-stick skillet over medium heat. Mix together the clams, potatoes, scallions, and garlic. When the butter foam subsides, spread the mixture in the pan and flatten with a spatula. Lower the heat, season with salt and pepper, and cook slowly until browned on the bottom, about 20 minutes (check by lifting a corner with a spatula).
Slide the cake onto a plate, top with another plate, and invert. Melt another 2 tablespoons butter in the pan and, when it melts, return the cake to the pan. Cook until browned. Spread with the remaining tablespoon of butter and serve, with or without poached eggs.
Tenderized conch or minced shucked oysters can be substituted for the clams.
Yield: 4 servings
Recipe Source: Fish: The Complete Guide to Buying and Cooking by Mark Bittman (Macmillan)
Reprinted with permission.
Slide the cake onto a plate, top with another plate, and invert. Melt another 2 tablespoons butter in the pan and, when it melts, return the cake to the pan. Cook until browned. Spread with the remaining tablespoon of butter and serve, with or without poached eggs.
Tenderized conch or minced shucked oysters can be substituted for the clams.
Yield: 4 servings
Recipe Source: Fish: The Complete Guide to Buying and Cooking by Mark Bittman (Macmillan)
Reprinted with permission.
