Pismo Clam Hash
Contributed by Mrs. Russell Peters.
Ingredients
- 4 cooked potatoes, diced
- 1 medium onion, chopped
- 4 Tbsp. butter
- 4 eggs, beaten with 4 Tbsp. cream
- 1 c. chopped Pismo Clams, drained (cook clams until done then drain)
- 4 Tbsp. Parmesan cheese
Method
- Pan fry onion in butter, add potatoes, salt and pepper.
- Cook uncovered 10 minutes. Stir brown crust back in.
- Place minced clams on top and pour over eggs, cream and cheese mixed together.
- Cook about another 10 minutes until eggs are set.
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.