Nell B. Nichols

Eggplant Clambake

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A bargain in good flavors

Ingredients

  • 2 large eggplants
  • 2 (714 oz.) cans minced clams, drained
  • 2

Method

  • Peel eggplants; cut in 1″ thick slices. Let stand in water 20 minutes.
  • Cook slices in boiling salted water until soft, about 15 minutes; drain and mash. (Makes about 2 c.)
  • Add clams, 1½