1>. 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|
|Calories from Fat: 475 (64%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 739
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