Pismo Clam Spaghetti
Contributed by Sumiko Kusumoto.
Ingredients
- 8 – 10 oz. spaghetti
- 1 Tbsp. salt
- 2 Tbsp. butter
- 4 Tbsp. butter
- 4 Tbsp. finely chopped parsley
- 1 or 2 cloves garlic, minced
- 1 – 10 1/2 oz. can Campbell's Chicken Broth
- 1 c. dry white wine, clam juice or water
- 1 Tbsp. lemon juice
- 5 – 6 Pismo Clams, cut in bit sizes
- Salt and pepper to taste
Method
- Cook spaghetti in boiling salted water as directed on pkg. Do not overcook.
- Drain thoroughly and return spaghetti back in the pot and add 2 Tbsp. butter. Stir and set aside.
- **Sauce:** Heat butter in large heavy pan. Add parsley and garlic and saute 1 – 2 minutes.
- Add chicken broth, wine or clam juice or water. Then add lemon juice.
- Bring to a boil and add clams. Cover and cook gently for 4 – 5 minutes.
- Season to taste with salt and pepper.
- Add cooked spaghetti which has been set aside. Simmer about 1 – 2 minutes. Do not overcook.
- Serve hot in deep plates or large soup bowls.
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.