Bacon Stuffed Clams
Contributed by Helene Noreen.
Ingredients
- 10 Pismo Clams
- 1 can mushrooms, chopped fine
- 2 slices cooked bacon, chopped fine
- 1 tsp. minced parsley
- Salt and pepper
- Bread crumbs
- Butter
Method
- Scrub clams and put them in a baking dish and place in hot oven, 400, until shells begin to open.
- Take from oven, remove from shells, save liquor, chop and combine with clam liquor, mushrooms, bacon, parsley, salt and pepper.
- Add enough bread crumbs to thicken so that mixture will hold its shape in shells.
- Mix thoroughly and fill clam shells.
- Sprinkle with bread crumbs and place a small piece of butter on each shell.
- Bake in moderate oven, 350, until brown on top, about 12 minutes. Serves 4.
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.