Rocky Point Clam Cake Recipes

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RHODE ISLAND CLAM CAKES



Rhode Island Clam Cakes image

Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder!

Provided by quotFoodThe Way To

Categories     Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons baking powder
2 eggs, beaten
1/2 cup milk
1 (6 ounce) can minced clams, undrained
1/4 cup dried onion flakes
oil, to fry

Steps:

  • Mix all ingredients together;.
  • Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
  • Drain on paper towels.
  • Salt as desired and serve hot.

ROCKY POINT AMUSEMENT PARK'S CLAM CHOWDER RECIPE - (3.7/5)



Rocky Point Amusement Park's Clam Chowder Recipe - (3.7/5) image

Provided by Floridaberry

Number Of Ingredients 11

1/2 pound ground or finely-diced salt pork
1 pound onions
1 gallon clam juice
1 pound potatoes diced
1 tablespoon paprika
2 cups canned tomato puree
1 1/2 quarts chopped quahogs (large hard-shell clams)
Water as needed
Salt to taste
Freshly-ground black pepper to taste
Pilot crackers crumbled

Steps:

  • In a large dutch oven, heat the salt pork until the fat melts. Add the onions. Cook over gentle heat until very soft. Add the clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until the potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add water if needed. It is best to use old, not new, potatoes, because they thicken the chowder with their starch. Crush some pilot crackers and stir them into the chowder to thicken it further, near the end of the cooking. Happy Eating. This recipe makes about 20 (8-oz) servings. The main item on the menu was Rocky Point Clam Chowder which was prepared according to the shore dinner hall's owner's well kept secret recipe. The diners were seated at both sides of very long tables as they arrived, usually in groups (there was no preferential seating) and the hot chowder was brought in in large metal pots and placed on the tables about six feet apart -- about 50 pots to each table. The chowder was served with hot "Rocky Point Clam Cakes" (see recipe), sweet corn and watermelon. Beer and soft drinks were available for purchase nearby. Unfortunately, the shore dinner hall and the rest of the amusement park were totally destroyed in the hurricane of September 1938. No attempt was made to rebuild the park and the shore dinner hall until after World War II, and it reopened for business in 1946. Tragedy struck again when the new park and shore dinner hall were destroyed by another hurricane in 1954. Again the amusement park and shore dinner hall were rebuilt. However, the park and the shore dinner hall were closed down for good a few years ago (1996) and they are now just a memory. But the famous Rocky Point Clam Chowder and Rocky Point Clam Cakes are still available from Rocky Point Chowder House, 1759 Post Rd, Warwick, RI (401-739-4222).

CLAMCAKES



Clamcakes image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 10 servings

Number Of Ingredients 9

2 1/2 pounds flour
1/2 cup baking powder
1/2 tablespoon salt
1/2 tablespoon white pepper
2 extra large eggs
1 1/2 pints chopped quahogs
1 1/2 pints quahog (clam) juice
12 ounces beer
Canola oil, for frying

Steps:

  • Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended.
  • In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown.

ROCKY POINT CLAM CHOWDER



Rocky Point Clam Chowder image

This is a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the recipe in half. Serve with my clam cake recipe. Close your eyes, take a bite and you are in Rhode Island!

Provided by quotFoodThe Way To

Categories     Chowders

Time 1h

Yield 20 serving(s)

Number Of Ingredients 11

1/2 lb salt pork, chopped into small pieces
1 lb onion, chopped
1 gallon clam juice
1 lb potato, diced
1 tablespoon paprika
2 cups canned tomato puree
1 1/2 quarts chopped quahogs or 1 1/2 quarts clams
water, as needed
salt & pepper
Old Bay Seasoning
pilot cracker

Steps:

  • In a large stockpot, heat the salt pork until fat melts.
  • Add chopped onions; Cook over gentle heat until very soft.
  • Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
  • Add quahogs/clams.
  • Heat and taste for seasoning.
  • TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
  • This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.

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