Deviled Pismo Clams With Almonds
Contributed by Margaret Corcoran.
Ingredients
- 3 hard cooked eggs
- 4 minced Pismo Clams
- 1/2 c. diced celery
- 1/4 c. chopped green pepper
- 1 Tbsp. chopped onion
- 1 Tbsp. lemon juice
- 1/4 c. fine dry bread crumbs
- 1/2 c. grated Swiss cheese
- 1/2 c. blanched slivered almonds
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 tsp. salt
- 1 1/2 c. milk
Method
- Chop eggs. Drain and mince clams.
- Make white sauce. Cook 2 – 3 minutes.
- Remove from heat and fold in chopped eggs, clams, celery, green pepper, onion and lemon juice.
- Put into 8x8 inch pan.
- Combine crumbs, cheese and almonds. Mix. Sprinkle over top. Dot with butter.
- Bake at 350 for 20 – 30 minutes or until hot and bubbly.
Notes from the transcription
- This can be made up the night before.
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.