Clam Hash
Ingredients
- 2 cups chopped clams
- 2 cups chopped cooked potatoes
- 1/2 cup heavy cream
- 1/4 cup minced onion
- 5 tbsp. butter
- Salt and pepper
Method
- Chop cooked potatoes (best if baked rather than boiled) and minced onion sauteed in butter.
- Mix together, season with salt and freshly-ground pepper, put into hot frying pan.
- Spread evenly over bottom and allow to brown.
- After about 10 minutes, pour on 1/2 cup cream.
- When well browned (about 30 minutes over slow heat) fold like an omelet and serve with parsley and lemon.
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.