Pismo Clam Chowder *(Grantham)*
Contributed by Betty Jane Grantham.
Ingredients
- 10 ground Pismo Clams
- 3 c. diced potatoes
- 2 celery stalks
- 1 large onion, chopped fine
- 1/2 bell pepper, chopped
- 2 Tbsp. flour
- 1 pt. or 1 qt. milk (depends on how many serving)
- 1 cube butter
- Paprika
Method
- Place in stew pot the following: potatoes, celery, onion, bell pepper.
- Boil in pot with barely enough water to cover.
- Then mix 2 Tbsp. flour in little water to cream. Add to cooked ingredients and stir to thicken.
- Add 1 pt. or 1 qt. of milk, simmering on low heat, add clams and 1 cube of butter.
- Sprinkle with paprika; when butter melts chowder is done.
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.