Helen Brown’s Clam Pone

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

One of the most surprising pones on my corn-pone trail was what Helen Brown in her West Coast Cook Book calls “Clam Pone.” Only on a coast that numbers thirty-five kinds of clams would someone think of throwing them into corn pone. But early prospectors on this coast were said to be so clammed up that “the tides rose and fell on their bellies.” Indians smoked them, dried them, pounded them, mashed them with eulachon grease, and served them with seaweed on the side. S