|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Freshly shucked minced clams||2 Cup (32 tbs)|
|Coarsely diced cooked cold potatoes||3 Cup (48 tbs)|
|Finely chopped fresh parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
In an 8- or 10-inch heavy skillet, preferably of the nonstick variety, fry the bacon slices over moderate heat until they have rendered all their fat and are brown and crisp.
Set them aside on paper towels to drain, and when cool break them into bits.
Pour off and reserve all the bacon fat and, in its place, add the butter.
Melt it over moderate heat.
When the foam subsides, add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft but not brown.
Scrape into a large mixing bowl and add the drained clams, potatoes, parsley, salt and a few grindings of black pepper.
Mix together gently but thoroughly and taste for seasoning.
Pour 4 tablespoons of the reserved bacon fat into the skillet and set over moderate heat.
Add the clam mixture and pat it down into the pan with a metal spatula.
Cook for 10 to 15 minutes, shaking the pan back and forth every now and then to make sure the hash doesn't stick.
When the bottom of the hash is golden brown, place a heated platter on top of the frying pan, and, grasping pan and platter firmly together, invert them and turn the hash out or, if you prefer, fold it like an omelet and slide it onto the platter.