How to make it

  • Fry bacon in large frying pan until crisp then allow to cool and crumble then set aside.
  • Keep 2 tablespoons bacon dripping in pan.
  • Meanwhile drain clams reserving a little more than 1/2 cup of the clam liquid in small bowl.
  • Reheat frying pan and add carrots then cook stirring until carrots begin to soften.
  • Add remaining vegetables and cook until tender.
  • Stir cornstarch into 1/2 cup of the reserved clam juice and add to the frying pan.
  • Stir until clear and thickened adding clams to warm as well.
  • Keep warm until eggs are ready.
  • To scramble the eggs whisk them with salt, pepper and 1 tablespoon clam juice.
  • Melt butter in frying pan then cook eggs slowly lifting from beat just until eggs are soft set.
  • Present on a warmed platter with clam sauce poured over eggs.
  • Crumble bacon on top then place halved tomatoes around edges.

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