The whole thing is “fried clam”.
Now, the best way to have clams is to steam them. Not in a lot of water however because I like to get the water all concentrated with clam flavor (broth) and after I'm done eating the clams, I like to drink the broth they were cooked in.
It's a little messy eating steamed clams. But I can eat them by the pound. Just make sure you take the condom off (those who know clams will know what I mean) and dip them in melted butter.
The ONLY thing is fried clams!! (things are)
This can be served as a side, an hors d’oeuvres, or the lead of a meal.
Plessa’s Tavern Baked Clam
1/2 cup chopped bacon
1 onion, chopped
8 Pismo clams, shelled and ground
8 crackers, ground
1 cup chopped celery
Salt, pepper
1/2 cup milk
1 egg
Crushed corn flakes
Saute bacon and onion until browned. Mix clams and crackers and add to bacon mixture with celery and salt and pepper to taste. Stir until bacon fat is absorbed. Add milk and egg. Shape into 4 to 6 patties and roll in corn flakes. Place in well-greased baking dish and bake at 400 degrees 15 to 20 minutes or until golden brown. Makes 4 to 6 servings.
This used to be served directly on the half shell from the Pismo Clams. But as they are difficult, at best to get, this is the alternative. You’ll never fry another clam.
When Mr. Lazarus, the last owner and partner of the original family owners, the last died in the mid 1940’s, passed in the late 80’s, the restaurant was sold and went to other things. Last I knew, it was a pizza restaurant. Too bad, that dish was amazing.
This recipe is so famous in that area it is listed in the Chamber of Commerce hand out for the city. If you like clams, this is heaven.
rwood