Baked Clams
Contributed by Mr. H. D. Baker.
Ingredients
- 4 Tbsp. butter
- 2 medium onions, diced
- 2 c. seasoned bread crumbs (seasoned dressing mix)
- 2 Tbsp. minced parsley
- Small amount of fresh ground pepper
- 1/4 tsp. salt
- 2 cans chopped clams (7 1/2 oz. size) or 10 chopped Pismo clams
- 2 eggs
- 1/2 tsp. seasoning salt
- 4 – 6 large clam shells
Method
- Preheat oven to 375.
- In heavy 8 or 10 inch skillet, preferably of the non-stick type, spoon butter into skillet and melt it over moderate heat.
- After butter has melted add onions and cook 6 – 8 minutes, stirring occasionally until soft but not brown.
- Place in large mixing bowl bread crumbs, chopped with their juice, eggs, parsley, salt, pepper and seasoning salt.
- Mix together gently but thoroughly and taste for best seasoning.
- After mixing place mixture in skillet with onions for 10 – 15 minutes or until it is lightly browned.
- Pack mixture in clam shells, sprinkle with a little chopped parsley and place on cookie sheet in center ov oven for 25 – 30 minutes, or until they are golden brown.
- Serve directly in shells. Makes 4 – 6 servings.
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.