Clam Fluff
Contributed by Helene Noreen.
Ingredients
- 6 minced Pismo Clams
- Milk
- Cracker crumbs
- Salt and pepper
- Butter
Method
- Put layer of crackers, broken in large pieces into a casserole, then layer of clams, salt, pepper and butter; then any other layer of crackers and so on until all ingredients are used.
- Pour clam liquor over top and fill casserole almost to top with milk.
- Then sprinkle cracker crumbs over top and dot with butter.
- Bake at 350 for 1 hour. 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.