|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)|
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.
Serving size: Complete recipe
Calories 2547 Calories from Fat 1173
% Daily Value*
Total Fat 133 g204.5%
Saturated Fat 39.2 g196.2%
Trans Fat 0 g
Cholesterol 544.3 mg181.4%
Sodium 909.3 mg37.9%
Total Carbohydrates 176 g58.8%
Dietary Fiber 25.9 g103.7%
Sugars 0.2 g
Protein 167 g334.5%
Vitamin A 395.4% Vitamin C 313%
Calcium 80.1% Iron 950.1%
*Based on a 2000 Calorie diet