Clam Chowder *(Avellar)*
Contributed by Mary Avellar.
Ingredients
- 9 – 10 clams
- 7 – 8 sprigs chopped parsley
- Large onion
- 2 cloves garlic, minced
- 2 sticks celery, chopped fine
- 1/2 bell pepper (if desired) chopped
- Salt and pepper to taste
- Tbsp. cooking fat or butter
Method
- In dutch oven add Tbsp. cooking fat or butter; fry about 10 minutes or until soft, on low heat.
- Cover with cold water; add salt and pepper.
- When it comes to a boil lower flame, cook 15 – 20 minutes.
- Add chopped clams, simmer covered 3 minutes and remove from flame and let stand.
Notes from the transcription
- Never let boil or clams will get tough.
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.