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)

Cookbook by Rex Stout