Curried Pismo Clams And Rice
Contributed by Edna Freer.
Ingredients
- 2/3 c. pre-cooked rice
- 1/4 tsp. salt
- 3/4 c. boiling water
- 2 tsp. chopped onion
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1/2 tsp. salt
- 3/4 tsp. curry powder
- 3 Pismo Clams, minced
- 1 1/2 c. clam liquid and milk
- 1 c. grated American cheese
Method
- Add rice and 1/4 tsp. salt to boiling water in saucepan. Mix just to moisten all rice.
- Cover and remove from heat. Let stand 13 minutes.
- Meanwhile saute onion in butter until tender. Add flour, salt and curry powder. Stir until blended.
- Drain clams and add enough milk to liquid to make 1 1/2 c.
- Add liquid gradually to flour mixture, stirring constantly. Cook and stir over medium heat until mixture thickens.
- Add clams and rice and sprinkle with grated cheese.
- Bake in hot oven, 400, for 15 minutes or until cheese is golden brown.
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.