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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