Scrambled Eggs with Clam Sauce
|Canned chopped clams||7 Ounce (1 Can)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||2 Tablespoon|
|Thinly sliced green onion||2 Tablespoon|
Drain clams and reserve 1/2 cup of the juice; set clams aside.
In a small bowl, blend reserved clam juice and cornstarch; set aside.
In a frying pan over medium-high heat, cook bacon until crisp.
Remove bacon from pan; drain, crumble, and set aside.
Discard all but 2 tablespoons of the bacon drippings.
To the drippings, add carrot, celery, and green pepper; cover and cook over medium heat, stirring often, for 4 minutes or until carrot is just tender.
Stir in clams and green onion.
Stir clam juice-cornstarch mixture once, then stir into pan and continue stirring until thickened.
Remove from heat and keep warm while you scramble the eggs.
Beat eggs with water, salt, and pepper.
Melt butter in a wide frying pan over medium-low heat; add eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set.
Transfer eggs to a warm serving dish, spoon clam-vegetable sauce over the top, and garnish with crumbled bacon.