Clam Chowder *(Wright)*
Contributed by Cora Wright.
Ingredients
- 6 or 8 clams
- 2 or 3 potatoes
- 2 or 3 celery stalks
- 2 1/2 c. water
- Salt and pepper
- 2 or 3 slices bacon
- 1 chopped onion
- Chopped parsley
- 1 Tbsp. butter
- 3 c. milk or more
Method
- Open and clean 6 or 8 clams for serving several. Grind fine, set aside. (May use only hinges and other parts not used for frying.)
- Take 2 or 3 potatoes and 2 or 3 celery stalks; grind.
- Put in good sized kettle with 2 1/2 c. water; boil till tender. Add some salt and pepper.
- Fry 2 or 3 slices bacon, add 1 chopped onion; cook to golden brown, add to boiling potatoes and celery.
- Now add clams, cook only 3 – 5 minutes.
- Now add chopped parsley and 1 Tbsp. butter.
- Salt and pepper and 3 c. milk or more, if you want a thinner chowder. Serve hot. So good!
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.