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The Cartoon Kitchen: Clam Cornbread Recipe

The Cartoon Kitchen
Ed Levine
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Published: April 6, 2008 Last Updated: August 9, 2018
The Cartoon Kitchen: Clam Cornbread Recipe

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on an old clam dish. —Ed Levine

Ingredients

  • 1 1/2 onions, diced
  • Butter, and plenty of it
  • 6.5-ounce can of clams
  • Milk
  • 3/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups cornmeal
  • 1 egg, beaten

Directions

  1. 1.

    Preheat oven to 425°F. Meanwhile, sauté the onion in plenty of butter until golden and tender. Heat a 9-inch skillet in the oven.

  2. 2.

    Drain liquid from can of clams into a measuring cup. Add enough milk to bring volume to 1 cup.

  3. 3.

    Sift the flour, baking powder, and salt into the cornmeal. Add the egg, the cup of liquid, the onions, and the minced clams; stir quickly to mix. Bake in hot, oiled skillet for 30 minutes.

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Ed Levine Founder of Serious Eats and Missionary of the Delicious
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Ed Levine is the founder and overlord of Serious Eats and author of multiple books, most recently Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. He is also the creator and host of the Serious Eats podcast, Special Sauce. In 2016, Ed was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.

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Tags
  • larry gonick
  • the cartoon kitchen
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