Soul Food Clam Pone
Ingredients
- 1 tbsp. minced onion
- 1 tbsp. butter
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1/2 cup clam juice
- 1/4 tsp. salt
- 1/3 cup corn meal
- 1 egg
- 1/2 cup ground clams
Method
- Cooked minced onion in butter until wilted, stir in flour.
- Add baking powder, salt, corn meal and egg slightly beaten, ground clams and clam juice.
- Put in a well buttered shallow baking dish having the dough 1/2 inch thick and brush top with butter.
- Bake at 350 deg. for 30 min.
- Split and butter while hot. Serves 6.
Notes from the transcription
- Serve pone at lunchtime; suggested with shirred eggs and bacon and tomato salad.
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.