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Clam and potato frittata.

Serve for brunch or supper. 1 large (about 10 oz.) thin-skinned potato, scrubbed and cut into 1/2-inch cubes 6 tablespoons butter or margarine 2 leeks (1-1/2 lb. total) 3 cans (6-1/2 oz. each) chopped or minced clams, drained 6 eggs Salt and pepper 1/2 cup shredded Swiss cheese 2 tablespoons chopped parsley 1/3 cup diced cooked ham

In a 12- to 14-inch frying pan, cook potato in 3 tablespoons butter over medium-low heat, stirring until potato is golden, about 20 minutes. Lift out potato. Trim off and discard root ends and green tops of leeks. Split leeks, rinse well, and thinly slice. To the pan add 1 tablespoon butter and leeks; stir over medium heat until leeks are limp. Stir in potatoes, claims and 2 more tablespoons butter.

Beat eggs to blend; add salt and pepper to taste. Pour over leek mixture. With a wide spatula, lift up cooked portion so uncooked egg can flow underneath. Cook until softly set. Sprinkle with cheese, parsley, and ham. Broil 4 inches from heat until cheese melts, about 1 minute. Serves 4 to 6.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1985
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