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Clam Hash

Ingredients
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Yellow onion 1 Large, coarsely chopped
  Frozen hash brown potatoes 4 Cup (64 tbs), thawed
  Canned chopped clams 20 Ounce, drained, with 1/2 cup juice reserved (2 Cans, 10 Ounces Each)
  Frozen mixed vegetables 10 Ounce, thawed and drained (1 Package)
  Dried thyme 1 Teaspoon, crumbled
  Ground red cayenne pepper 1 Pinch
  Heavy cream/Half and half / evaporated skim milk 1⁄2 Cup (8 tbs)
Directions

Heat the oil in a 12-inch skillet over moderate heat.
Add the onion and saute until tender about 5 minutes.
Add the potatoes and saute, stirring occasionally, until they begin to brown about 8 minutes.
Add the clams, clam juice, vege-tables, thyme, and red pepper, and stir well.
Cover and cook, stirring occasionally, for 10 minutes.
Stir in the cream and cook, uncovered, for 5 minutes or until the bottom is browned and crusty.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Vegetable

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