Cordova's Cookin' cook book. From the collection of the Cordova Historical Society

All the talk of clams over the last few weeks had me digging through my cookbook shelf perusing recipes for the delectable bivalve. I re-read “Great Things by Gerald,” which is always a fun book to read, but also filled with cooking tidbits. Not much on clams though, so I dug deeper into my stash and found a treasure given to me by Lavon Branshaw. (It even has her hand-written notes in there!) 

“Cordova’s Cookin’” was compiled by the Ladies Aid Society of the Community Baptist Church in Cordova in 1955. It is a treasure of original recipes with handwritten signatures and a lovely collection of pen and ink drawings of Cordova businesses and scenes around our community.  

The recipes are basic, but it is a cookbook full of local flavors like baked king salmon, duck breasts with dressing, and a bunch of salad recipes using everything but the probably difficult to find fresh lettuce!  

Here are two of my favorites: 

Clam Chowder by Lucille Discher 

Peel and dice – 2 large potatoes 


Add – 2 medium onions. 

Dice and fry – 4 slices of bacon over low heat. Do not brown. 

Put together and boil until tender.  

Salt to taste. 

Add – 2 small or 1 large can mince clams, pepper, parsley, and a dash of tabasco sauce.  

Just before serving add 1 can evaporated milk and 1 can boiling water. 

Hurry Clam Soup by Anita Cabanilla 

Brown 1 clove garlic – crushed in 1 tbs salad oil. 

Add: 1 medium onion minced and sauté, 1 can of clams (flat), 1 can of boiling water. 

Boil for 5 minutes. Season with salt and pepper to taste, and a half tsp Accent (monosodium glutamate). Add a little milk if desired.