Italian Pismo Clam Chowder
Contributed by Mrs. Russell Peters.
Ingredients
- 1 1/2 c. potatoes, finely chopped
- 1/4 c. bacon drippings
- 1/2 c. carrots
- 1/4 c. celery
- 1/2 c. onions
- 1/3 c. rice
- 3 minced Pismo Clams
- Salt and pepper to taste
- 2 cloves garlic
- 1 Tbsp. parsley
- 2 cans tomato sauce
- 1 1/2 qts. water
Method
- Simmer diced potatoes in drippings slowly, 15 minutes. Add salt.
- Chop carrots, celery, garlic and parsley fine, add to potatoes and simmer 1/2 hour.
- Add water and tomato sauce, bring to boil; add rice and simmer 1/2 hour.
- Add clams, salt and pepper to taste, bring to a boil and serve.
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.