Abalone Chowder
Contributed by Fisherman's Wharf.
Ingredients
- 1 1/2 lbs. abalone
- 3 cups chicken stock or salted water
- 1 herb bouquet
- 1/4 lb. salt pork
- Minced parsley
- 2 cups diced raw potatoes
- 1 cup sliced onion
- 2 cups cream
- 1 cup white wine
- Bay leaf
- Salt and pepper
Method
- Simmer abalone, whole or sliced in chicken stock or salted water (1 tsp. salt) with an herb bouquet of thyme, parsley and bay.
- When tender enough to pierce easily with fork, drain, reserving liquid. Grind meat.
- Dice salt pork, cook until crisp amber. Remove pork and save.
- Add sliced onion to fat until it colors.
- Add diced raw potatoes and abalone with its liquid. Simmer with vegetables with salt and pepper to taste.
- When potatoes are done, add cream (can substitute milk) and white wine.
- The pork cubes are returned to chowder and the seasonings to taste.
Notes from the transcription
- Can be served with minced parsley and pilot biscuits. Serves 6 to 8.
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.