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Clam Hash

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  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

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

Clam Hash Recipe