Clams In The Half Shell
Contributed by Betty Jane Grantham.
Ingredients
- 10 Pismo Clams, ground coarsely
- 1/2 lb. Cheddar cheese
- 2 eggs
- 1 c. flour
- 3 c. milk
- Parmesan cheese
- 1/2 c. margarine
- 2 celery stalks
- 1/2 bell pepper
- 4 green onions
- 2 strips bacon
Method
- Mix together and marinate while sauteeing the following in margarine: celery stalks, bell pepper, green onions, bacon which have been put through food chopper. Do not brown.
- Add 1 c. flour, stir then add milk.
- Cook until stiff enough to stay on spoon.
- Fill clam shells halves, sprinkle with Parmesan cheese.
- Bake at 350 for 30 minutes.
Notes from the transcription
- (Sliced mushrooms can be added while sauteeing.)
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.