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Suggest a better description1>. Prehaet the oven to 350 deg.F. 2>. Shuck and mince the clams. Sautee them in butter for 5 minutes. Slice the mushrooms and chop the green pepper and add them to the pan, cooking until they begin to brown. Remove the clams and vegetables from heat and drain. 3>. Beat the eggs. Boil the unpeeled potatos until tender in salted water. Remove the skins and slice. Combine the eggs and potatos in a large bowl with the parsley, chives, salt, black pepper, and sherry. Mix well. Fold in the clams, green pepper and mushrooms, and pour the mixture into a well buttered baking dish. Sprinkle with the paprika and bake for 30 to 35 minutes. 4>. Meanwhile, cook the bacon strips until they are crisp. Drain and crumble the bacon and garnish the finished casserole before serving. (Champagne for One) Source: The Nero Wolfe Cookbook by Rex Stout : The Viking Press, Inc. : 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4 : Library of Congress #72-75754 : 1973
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 739 | ||
Calories from Fat: 475 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.7g | 70 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 1108.9mg | 341 % | |
Sodium 772.4mg | 27 % | |
Potassium 1130.7mg | 30 % | |
Total Carbohydrate 26.6g | 8 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 22.4g | ||
Protein 40.1g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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