Sopa De Almejas A La Espanola
Contributed by Mrs. Russell Peters.
Ingredients
- 2 1/2 doz. Pismo Clams
- 1 large onion, minced
- 2 cloves garlic, minced
- 4 Tbsp. olive oil
- 1/4 c. minced parsley
- 1/2 c. tomato sauce
- Salt and pepper
Method
- Wash clams thoroughly; add 1 c. boiling salted water and cover and cook until shells open.
- Remove from shells and chop coarsely.
- Strain juice through double cheesecloth to remove any sand.
- Fry onion in oil, add parsley, garlic and tomato sauce.
- Add clams and broth; season with salt and pepper to taste and heat thoroughly. Serves about 4.
Notes from the transcription
- (This freezes well.)
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.