12810 Makes 4 servings Wed Aug 06 07:57:41 -0700 2008 Sat Feb 07 23:55:58 -0800 2009 Licensed http://www.chow.com/recipes/12810 Sun, 08 Feb 2009 07:55:58 GMT Prepared all along the New England coast with both hard-shell quahog clams and soft-shell steamers, this classic hash illustrates how, when it comes to flavoring certain dishes, bacon grease is as important as the bacon itself. I love the bold taste and aroma of maple-smoked bacon in this hash, but equally good (and regional) is cob-smoked. Serve the hash for brunch or a casual supper with lots of fat radishes and other raw vegetables and some form of cornbread.

]]>

In a large, heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble.

Pour off all but 2 tablespoons of grease from the skillet and add the 2 tablespoons of butter. Add the onion, stir for 2 minutes, add the potatoes, and cook till the underside of the mixture is golden, about 3 minutes. Add the clams, chives, salt and pepper, and Tabasco, cook for 2 minutes, then press the mixture down firmly with a spatula.

Preheat the oven broiler.

In a bowl, beat together the egg yolks and cream, pour over the clam mixture, cover the skillet and cook till the eggs are just set, about 2 minutes. Dot the surface with the softened butter, brown the top under the broiler, loosen the edges with the spatula, and slide the hash onto a heated platter. Sprinkle the crumbled bacon over the top and serve immediately.

]]> http://www.chow.com James Villas 50 Main 6 thick maple- or cob-smoked bacon

]]> 2 tablespoons butter plus 1 tablespoon softened butter

]]> 1 medium onion, finely chopped

]]> 2 medium potatoes, diced and boiled till tender

]]> 3 cups minced fresh clams

]]> 2 tablespoons fresh chopped chives

]]> Salt and freshly ground black pepper to taste

]]> Tabasco sauce to taste

]]> 4 large egg yolks

]]> 1 cup heavy cream

]]>