Hearty Clam Chowder
Contributed by Liz Ziccone.
Ingredients
- 4 slices bacon
- 3 green onions
- 5 medium potatoes
- 2 Tbsp. green pepper
- 1 stalk celery
- 1 carrot
- 1 clove garlic
- 2 c. water
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. Worcestershire sauce
- 4 drops Tabasco
- 2 c. light cream
- 2 c. chopped raw clams with juice
Method
- Saute bacon until crisp; add green onions and tops, potatoes, green pepper, celery, carrot and garlic.
- Pour in water and seasonings. Cover pan and simmer 15 minutes or until potatoes are tender.
- Mash potatoes slightly.
- In separate pan heat clams in juice for 3 minutes or until tender.
- Add clams to vegetable mixture. Pour in cream. Stir well and heat until hot.
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.