Posted on 11/16/2018 5:34:15 PM PST by SamAdams76
Murkey as a muscle?
The ONLY thing is fried clams!! (things are)
You can keep them. I don’t eat fish or seafood. Blccch!
I’ve eaten fried clams morning, noon and night. Love clams any way, But fried are the best. I was born in and grew up near Boston. Ipswich? The best!
Mommy says, what’s in the box children?
Sally says it’s a puppy.
Bobby says it a soft kitty.
Mommy says no winner as yet.
Daddy says I know...it’s a bearded clam isn’t it mommy.
and mommy and daddy retired to the big bedroom to play
with the bearded clam and a good time was had by all.
the end.
My guess is they’re considered content sitting at the bottom of the sea or buried in the sand.
Happyas a clam in sand where people ain’t diggin’
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
Copied and saved :-)
Have you ever heard a clam complain, about ANYTHING? Neither has anyone else.
Born in Olympia, one weekend my Grandma took me to help her to some part of the bay that was exposed because the tide was out. We picked several limits of something called oysters. You could not walk except that you were standing on them.
We took them home and I helped her shuck them and can them. She also ate may straight out of the shell. I was looking for pearls but never found one.
This would have been in 1953. (Or there abouts)
Yes, Puget Sound was teaming with shell fish and the other kind of fish. But the weather always rained.
Happy as a clam at high tide, is the phrase. Clams filter water and feed on organisms there in. Thus when the tide is high there is plenty of food and a clam is happy!
Too much sand in steamers. My wife loves ‘em, however.
Ditto.
Thanks.
the actual phrase is: “happy as a clam at high tide” ...
My father was in Heaven if he had a beer and a big plate of raw oysters and hot sauce.
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