This is an old-time, comfort-food classic that has achieved new popularity with the rise of high-level, informal dining, and the discovery that hash is "cool." The soft clam bellies play well against the crunchy potatoes. You can choose to use Steamer soft-shell clams from the northeast United States or razor soft-shell clams from either the East or West coast. Both are wonderfully flavorful and never turn rubbery when they're cooked. Serves 4.
Instructions
1. Boil the potatoes in salted water in the kettle until just tender, about 15 minutes. Drain in the colander and run cold water over the potatoes. Set aside.
2. Put ? of an inch of water in the bottom of the kettle and place the steamer rack over it. Bring the water to a boil, put one third of the clams on the rack, and cover with the lid. Cook them for about 4 to 5 minutes, until the clams have opened wide.
3. Remove the clams from the rack and set aside. Cook the remaining clams in two batches. When cool enough to handle, remove the meat from the shells, chop coarsely, and set aside. You should have more than 1 cup of clam meat.
4. Melt 1 tbsp. of the butter in a large skillet over high heat. When the butter is hot, add the garlic, onion, and salt and saute for 2 minutes. Add the remaining butter and, when melted, add the reserved potatoes and black pepper. Saute for about 6 to 7 minutes, shaking the pan occasionally, until the potatoes are crisp and well browned.
5. Add the red and green peppers, cayenne pepper, paprika and the clam meat. Stir and cook for 2 minutes. Adjust seasoning to your liking and serve immediately.
Tags: about minutes, clams from, clam meat, soft-shell clams, soft-shell clams from
