Last week, Chef Frank Lee of S.N.O.B. appeared on an episode of PBS’s A Chef’s Life. The show is a documentary and cooking series that follows Chef Vivian Howard as she visits with others in the food and beverage industry.
During his segment, Chef Lee shared a Gullah recipe for Clam Hash, which you can see the recipe for below. After the recipe, you can watch Lee’s clip from the program.
Chef Lee’s Clam Hash: Serves 4 people
- 12-16 medium to large clams (shells scrubbed, shucked raw, cleaned of muddy sack, chopped)
- 8 slices bacon
- 1 medium onion chopped
- 6-8 saltine crackers
- 2 large tablespoons chopped parsley
- Soak clams in icy water. Scrub the shells and clean the clams of any muddy parts.
- Over a large bowl, shuck the clams (NOTE: I use a sharp knife and hand protection for this step).
- Separate the clams from the liquid. Be sure to remove any little pieces of shell from the shucking. Strain and reserve remaining juice to remove shell and grit. Save liquid. Chop the clams.
- Cook the bacon crisp in a large skillet (I like a 9-10” cast iron) – remove, reserve bacon. Pour off most of the fat and add the onion, cook until tender.
- Add the chopped clams and the juice. Bring to a quick simmer.
- Crumble the saltines in the hash to thicken – remove from heat.
- Just before serving, add the chopped parsley and crumble the bacon on top. Daisy would serve the hash over stone ground whole grits with soft scrambled eggs and sliced tomato.
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