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ROCKY POINT PARK'S FAMOUS CLAM CHOWDER AND CLAM Cakes
IT TOOK A WHILE BUT I COPIED THE RECIPE OFF OF THE WALL AT RHODE ISLAND MALL, NEAR THE REAR ENTRANCE. IT WAS PAINTED ON THE WALL AS PART OF A MURAL OF ALL THE IMPORTANT ASPECTS OF WARWICK AND RHODE ISLAND IN GENERAL.
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CLAM CHOWDER
Yeah, this is a big batch but you can invite plenty of friends!
Needed Ingredients
1. ½ a pound of Salt Pork (without the rind, diced into small cubes)
2. 1 Pound of Onions
3. 1 Gallon of Clam Juice (see the easy way to get this below)
4. 10 Pounds of peeled, cubed potatoes
5. 1 Tablespoon of Paprika
6. 4 cups of tomato puree
7. 1 ½ quarts of cooked, diced Clams
8. 1 Gallon of Water
9. 2 Tablespoons of Salt
10. 1 Teaspoon of ground black Pepper
11. 1 Package of Saltine Crackers
Directions
1. In a very large pot, heat up the salt pork cubes until melted
2. Add the chopped onions and cook over low heat until the onions are soft
3. Add the gallon of clam juice
4. Add the Paprika, Salt and Pepper
5. Add the Gallon of Water
6. Add the cubed Potatoes
7. Bring the heat up until the mixture comes to a boil
8. Once the potatoes are soft, add the chopped Clams
9. Reduce the heat to low and crumble the package of saltine crackers into the chowder
10.
simmer for about 20
more minutes and serve hot
I find that yellow potatoes taste the best
Let me know what you think of the recipe!
Here is what I do, instead of paying tons of money for chopped Clams and clam juice I just buy the raw clams and cook them. The water becomes the juice and it is a lot cheaper!
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clam cakes
Needed Ingredients
2
cups of chopped clams
1 cup of corn meal
2 cups of all purpose flour
5 teaspoons baking powder
1 Teaspoon of Cream of Tartar
2 teaspoons of salt
3 eggs
1 cup milk
1 cup of Clam juice (you don't want it too runny but you don't want it too
thick)
Directions
1. In a large bowl, mix all the dry ingredients together with a Wisk
2. In a separate bowl or container, mix the eggs and milk together
3. add 3/4 of the clam juice while mixing batter
4. add more clam juice if needed to get a nice smooth consistency (not too runny, but not too thick either)
5. add the chopped clams and stir batter well
6. Using a table spoon, place into hot oil and cook until golden brown (use extreme caution when dealing with hot oil, make sure oil is not too hot)
This recipe makes about three dozen clam cakes. Enjoy and let me know how you like them! rockypointpark@juno.com
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