Clam and Crab Bake
Contributed by Mette Sedwick.
Ingredients
- Equal amounts of crabmeat and ground clams
- 2 Tbsp. sherry
- Flour, butter and half & half (for white sauce; quantities not stated)
- Soft white bread crumbs (enough to absorb some of liquid)
- Paprika
- Grated Parmesan cheese
Method
- Soak crabmeat in 2 Tbsp. sherry.
- Make white sauce with flour, butter and half & half.
- Mix clams and crabmeat into sauce, add enough soft white bread crumbs to absorb some of liquid.
- Put into clam shells and bake until bubbly.
- Sprinkle with paprika for color and grated Parmesan cheese for additional flavor.
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.