Rocky Point Park Clam

Chowder and Clam Cake Recipes

CLAM CHOWDER

 Ingredients

1/2 pound ground  salt pork
1 pound onions
1 gallon clam juice
10 pounds of diced potatoes
1 tablespoon paprika
2 cups  tomato puree
4 cups of chopped clams (cooked)
water (as needed)
salt and pepper to taste
saltine  crackers, crumbled

 In a large pot, heat the salt pork until the fat melts. Add the onions.  Cook over

 heat until very soft. Add the clam juice, potatoes, seasonings, tomato puree and  water.  Simmer

until the potatoes are fork tender, then add the clams. Heat and taste for seasoning. Add water if needed. 

Crush some saltine crackers and stir them into the chowder to thicken it further when it is almost done.  serve

with the clam cakes, (see below) and enjoy!   good luck!

 

clam cakes

Ingredients

2 cups chopped clams (cooked)
1 cup corn meal
3 cups all purpose flour
6 teaspoons baking powder
3 eggs
1 cup milk
2 cups of clam juice

1 teaspoon of salt

                    Mix corn meal, flour and baking powder. Beat eggs separately and add milk to it.

Combine milk, eggs and clams to dry ingredients and stir, adding enough clam juice to make a smooth,

thick batter. Fry spoonfulls batter in hot oil until well browned. Drain on a

paper bag or paper towel. Serve hot with the clam chowder. (see above recipe)  Enjoy!