Borne out of a kitchen blunder, clam hash became the signature dish of Pat's Kountry Kitchen of Old Saybrook, CT (see the Roadfood.com review, which we'll archive tomorrow). Think clam chowder without the chowder, fried up on a grill. We loved the stuff, which we always ordered well-done for a crackling-crisp crust around the steamy, briny clams and potatoes.
The country-kitschy eatery was a longtime favorite with locals and tourists alike, both for the homestyle cooking and Pat Brink's personal touch. Pat mostly retired from the restaurant a few years ago, leaving the daily operation of Pat's to her children. After 30 years in business, the Brink family closed Pat's at the end of February. The restaurant has been sold and, in May, will become an Italian/steak restaurant. It's time to leaf through our collection of Jane and Michael Stern cookbooks and finally learn how to make our own clam hash!