Pismo Clam Chowder *(Faulkner)*
Contributed by Ruby Faulkner.
Ingredients
- 1/8 lb. butter
- 3 or 4 peeled medium sized, finely diced potatoes
- 1 or 2 onions finely chopped
- 2 or 3 carrots peeled and finely grated or sliced
- 1/2 c. finely chopped celery
- 3 or 4 c. ground Pismo Clams
- 3 or 4 c. milk
- A little flour and water thickening (if desired)
Method
- Melt butter in large kettle.
- Saute potatoes, carrots, onions and celery in butter a few minutes.
- Cover with boiling water and cook about 25 minutes or until vegetables are tender (here you may add a little flour and water thickening if desired).
- Then add 3 or 4 c. ground Pismo Clams and let return just to a boil. Do not boil.
- Then add 3 or 4 c. milk and let come just to a boil. Do not boil. 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.