Stuffed Clams
Contributed by Betty Jane Grantham.
Ingredients
- 10 Pismo Clams
- 1/4 lb. beef, ground
- 1 tsp. ginger root
- 3 Tbsp. onion, minced
- 1 Tbsp. Sherry
- 1 tsp. soy sauce
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/4 c. beef broth
- 2 Tbsp. salad oil
Method
- Chop clams, mix with remaining ingredients except broth and oil.
- Fill clam shells with mixture.
- Arrange clams in baking dish. Add broth and oil to dish.
- Bake 15 minutes at 400.
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.