Clam Bake Crescents
Contributed by Mrs. Albert Kodak.
Ingredients
- 2 cans (8 oz. each) Pillsbury Refrigerator Crescent Dinner Rolls
- 1 c. ground clams
- 2 c. raw hamburger
- 1 tsp. salt
- 1 egg beaten
- 1 c. crumbled barbecue chips
- Can mushroom soup or Cheddar cheese soup
- 1/2 c. milk
Method
- Mix clams, hamburger, salt and beaten egg together.
- Separate crescent rolls into triangles.
- Place 16 balls of clam mixture into dough triangles and fold over, pinch edges.
- Shake triangles in bag of crumbled barbecue chips.
- Place on ungreased cookie sheet and bake at 350 for 15 – 20 minutes or until light brown.
- Serve with sauce of cream of mushroom soup or Cheddar cheese soup. Dilute soup with 1/2 c. 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.