Western Chowder
Contributed by Tide Book, Pismo Beach Chamber of Commerce.
Ingredients
- 5 or 6 medium potatoes, diced
- 1 chopped onion
- 1 c. chopped celery
- 4 – 6 Pismo Clams, chopped
- 2 Tbsp. flour
- 1 qt. milk
- Salt, pepper and paprika to taste
- 1/3 cube butter
- Parsley (if desired)
Method
- Cover vegetables with water and simmer until well done; add clams all at once and stir.
- Add 1 qt. milk, salt, pepper and paprika to taste.
- Add 1/3 cube butter and sprinkle with parsley if desired.
- Serve as soon as butter is melted.
Notes from the transcription
- Do not boil the milk.
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.