Clam Hash Cakes - cooking recipe

Ingredients

1/4 lb thick-cut bacon
1 lb diced cooked potato
2 cups coarsely chopped clams, drained well
2 cups firm white breadcrumbs
1 cup thinly sliced scallion
3 tablespoons heavy cream
3 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon hot pepper sauce
1/4 teaspoon fresh ground pepper
2 eggs
2 tablespoons vegetable oil
seafood sauce

Preparation

In a big skillet over medium heat, fry the bacon until it is crisp and fat is rendered, about 5-7 minutes; use a slotted spoon and remove bacon from skillet; drain bacon on paper towels, then crumble and set aside.
Pour off all but 2 tablespoons bacon drippings from skillet.
In a large bowl, use your hands to gently but thoroughly combine the potatoes, clams, bread crumbs, scallions, cream, parsley, thyme, oregano, hot pepper sauce, pepper, eggs, and baron.
Divide mixture into 6 parts, forming each into a patty about 3 inches diameter.
In the skillet used to cook the bacon, heat the bacon drippings and vegetable oil.
Cook the hash cakes 5-7 minutes until the bottom is browned and crisp.
Turn patties carefully using a spatula and cook 5-7 minutes until the other side is browned and crisp.
Serve hash cakes with seafood sauce.