Clams Orcas Island
Contributed by Helene Noreen.
Ingredients
- 10 Pismo Clams
- Melted butter
- Tabasco Sauce
- A few drops of vinegar
- Crackers and clam nectar (to serve)
Method
- Steam 10 Pismo Clams until shell opens.
- Rinse out sand from clams. Place on platter.
- Fill one large clam shell with melted butter, Tabasco Sauce and a few drops of vinegar.
- Set shell of sauce in middle of platter surrounded by clams.
- Serve with crackers and clam nectar.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.