Butter Clam Hash Recipe
Butter Clam Hash has a Superb tasteThe Wine vinegar and Pepper gives the Butter Clam Hash Sizzling taste. Must catch it
Ingredients
| Potatoes | 2 | |
| Butter | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Clams | 1 Cup (16 tbs) | |
| 1 tablespoon chopped fresh flat Italian parsley or 1 teaspoon dried | ||
| Ground pepper | 1/2 Teaspoon | |
| 2 to 3 teaspoons tarragon or wine vinegar | ||
Directions
In a large saucepan, bring salted water to boil.
Add potatoes and cook until tender, about 12 minutes; drain.
In a small, heavy skillet, heat 1 tablespoon butter over medium heat until foamy.
Add potatoes and onion; cook for 4 to 5 minutes until just soft.
Add clams, parsley, and pepper.
Cook over medium low heat without stirring for 15 to 20 minutes, until golden crust forms on bottom of pan.
Cut hash in half, slide onto plates, crust side up, sprinkle with vinegar, and serve very hot.
Add potatoes and cook until tender, about 12 minutes; drain.
In a small, heavy skillet, heat 1 tablespoon butter over medium heat until foamy.
Add potatoes and onion; cook for 4 to 5 minutes until just soft.
Add clams, parsley, and pepper.
Cook over medium low heat without stirring for 15 to 20 minutes, until golden crust forms on bottom of pan.
Cut hash in half, slide onto plates, crust side up, sprinkle with vinegar, and serve very hot.
Chef
