Rocky Point Amusement Parks Clam Cakes Recipe 315

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ROCKY POINT AMUSEMENT PARK'S CLAM CAKES RECIPE - (3.1/5)

Provided by á-170456

Number Of Ingredients 7



Rocky Point Amusement Park's Clam Cakes Recipe - (3.1/5) image

Steps:

  • Mix corn meal, flour and baking powder. Beat eggs separately and add milk to it. Combine milk, eggs and quahogs to dry ingredients and stir, adding enough quahog juice to make a smooth, thick batter. Fry the batter by a gravy-sized spoonful in deep fat at 360 degrees until well browned. Drain on a brown paper bag or paper towel. Serve hot with the hot Rocky Point Clam Chowder (see recipe). This recipe yields 10 to 12 servings.

3 cups ground quahogs (hard-shell chowder clams)
3 cups corn meal (preferably white)
1 cup all-purpose flour
6 teaspoons baking powder
3 eggs
1 cup milk
1 cup quahog juice or more as needed

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

Provided by Floridaberry

Number Of Ingredients 11



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

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).

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

ROCKY POINT CLAM CHOWDER

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



Rocky Point Clam Chowder image

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.

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

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