Broiled Clam Canapes
Contributed by Helene Noreen.
Ingredients
- 10 minced clams
- 1 – 3 oz. pkg. cream cheese
- 1/2 tsp. salt
- 1 Tbsp. lemon juice
- 3 drops Tabasco Sauce
- 1 egg white, beaten stiffly
- Crackers or toast squares
- Paprika
Method
- Drain clams. Soften cheese at room temperature.
- Combine cheese seasonings and clams.
- Fold into stiffly beaten egg whites.
- Spread onto crackers or toast squares. Sprinkle with paprika.
- Place on broiler pan, about 3 inches from heat. Broil 2 – 3 minutes.
- Serve at once. Makes 36 canapes.
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.