Clam Fritters *(McHaney)*
Contributed by Betty McHaney.
Ingredients
- 5-6 cleaned clams
- 1 med. sized bell pepper
- 1 med. sized onion
- 1 Heaping teaspoon baking powder
- Flour to thicken
Method
- Grind clams, onions and bell peppers.
- Add baking powder and just enough flour to make mixture hold together.
- Drop from a teaspoon into deep hot fat til brown on one side, flip and finish cooking.
- Drain on paper towel.
Notes from the transcription
- Delicious when served with plenty of catsup, sliced tomatoes and fresh cooked string beans.
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.