Clam Poulet
Contributed by Mrs. Gerald Simpson.
Ingredients
- 5 minced clams
- 1 c. milk
- 2 Tbsp. butter
- 3 Tbsp. flour
- 1 tsp. salt
- Dash of pepper
- 1/4 tsp. paprika
- Speck cayenne pepper
- 3 sweet pickled gherkins
- 1 hard cooked egg
- 2 oz. jar sliced pimentos
- 6 slices toast or English Muffins
Method
- Melt butter in pan, add flour and seasonings, and stir together constantly.
- Add gradually clam juice and milk, stirring until smooth and thick.
- Add clams, chopped pickles, eggs and pimentos, all finely diced.
- Heat until very hot and serve on slices of buttered toast or English Muffins.
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.