Pismo Clam Souffle *(Larson)*
Contributed by Mrs. Douglas Larson.
Ingredients
- 20 crackers, crumbled
- 1 c. buttermilk
- 2 eggs
- 1 c. chopped Pismo Clams
- 1/2 pkg. frozen succotash
- 3 Tbsp. melted butter
- 2 Tbsp. minced onion
- Salt
- 1/2 tsp. soda
- 1/2 tsp. Worcestershire sauce
- Oregano
- Basil
- Garlic
- Coarse pepper
- 1/2 c. grated sharp cheese (for topping)
Method
- Mix together.
- Refrigerate in 1 1/2 qt. casserole dish.
- Bake uncovered at 300 for 50 minutes.
- Then cover with 1/2 c. grated sharp cheese and bake 10 minutes more. Generously serves 4.
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.