Rocky Point Clam Cakes
Rocky Point Clam Chowder

Rocky Point was an amusement park located in Warwick RI; sadly it isn't
there anymore but the memories remain. Rocky Point was world-famous for
its Shore Dinners consisiting of lobster/chicken, steamed clams, corn on
the cob, sausages, clam cakes and chowder (all you can eat). Out the back
of the dinner hall you could buy chowder and clam cakes by the bag. Nobody
made clam cakes and chowder like Rocky Point. You could have just clam
cakes but you NEVER had chowder without clam cakes.

Note: If you don't live by the sea and have to resort to canned clams, it
ain't the same. Of course, you have to live in Rhode Island for quahogs.

Rocky Point Clam Cakes

----Dry Stuff----
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
----Wet Stuff----
1 egg
6 oz. minced clams; fresh quahogs would be better
1/2 cup clam liquor
1/4 cup milk

Your wet stuff should be cold. Cold batter fries up better. It's a
relativity thing. Make sure everything is chilled before you start. Sift
the dry stuff into the wet stuff while mixing. The more mixing, the more
gluten is formed, the chewier the cakes will be. I remember them being
chewy, that's how I like 'em, so Mix away. When it seems like everything
has come together in a big sticky mess, start frying. Chill the covered
batter for an hour before you start, all the better for your batter. Use
a pair of wet spoons to scoop the batter (one to scoop, one to scrape the
first) into the oil. Fry until Golden Brown and Delicious, and drain on a
cooling rack. Season them with fine salt (pickling salt works great) as
soon as they come out of the oil.

Rocky Point Clam Chowder
(Rhode Island Clam Chowder)

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 clams)
water as needed
salt and pepper to taste
Pilot or Saltine crackers, crumbled

In a large dutch oven, heat the salt pork until the fat melts. Add the
onions. Cook ocher 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.

This recipe makes about 20 8oz servings.

http://www.pagesintime.com/ri/seafood.html


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