Servings:
Makes 4 dogs Servings
Ingredients
- 2 cup water
- 2 cup dozen cherrystone, littleneck, or small quahog clams, scrubbed (2 cups clam meat)
- 1 ounce (2 tablespoons) unsalted butter
- 2 slice bacon, chopped
- 1 slice small white onion, chopped
- 1 slice 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces
- 2 slice stems fresh thyme
- 1 slice fresh bay leaf
- 9 slice whole black peppercorns
- 2 slice small russet potatoes, peeled and cut into 3/4-inch pieces
- 1 1/2 cup half-and-half
Preparation
Baking Directions:
Preheat oven to 375 degrees.
Bring a large pot of water to a boil.
Brush the outside of the buns with butter.
Sprinkle over poppy seeds.
Cook in the oven, cut side down for 5 minutes.
Simmer the hot dogs to heat through, 5 minutes.
Place a hot dog into each bun.
Place a pickle spear on one side of the bun and two tomato wedges on the other.
Squirt the mustard in a zigzag pattern over each dog.
Spoon a dollop of relish onto each and scatter the white onion all over.
Place a pepper on top of each hot dog.
Sprinkle with celery salt and serve.
