Best 3 Rocky Point Amusement Parks Clam Cakes Recipes
At Rocky Point Amusement Park, clam cakes have been a beloved tradition for decades, tantalizing taste buds with their crispy exteriors and soft, savory interiors. Whether you're a local seeking a taste of nostalgia or a first-time visitor looking to indulge in a quintessential Rhode Island treat, finding the best recipe to recreate these delectable delights at home can be a daunting task. This article will guide you through the intricacies of crafting authentic Rocky Point clam cakes, offering tips and tricks to achieve that perfect balance of flavors and textures that have made them so iconic.
Check out the recipes below so you can choose the best recipe for yourself!
ROCKY POINT AMUSEMENT PARK'S CLAM CHOWDER RECIPE - (3.7/5)
Provided by Floridaberry
Number Of Ingredients 11
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).
ROCKY POINT AMUSEMENT PARK'S CLAM CAKES RECIPE - (3.1/5)
Provided by รก-170456
Number Of Ingredients 7
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.
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
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.
Tips:
- Choose fresh, high-quality clams. Fresh clams should have a briny smell and tightly closed shells. Avoid any clams with cracked or broken shells.
- Soak the clams in cold water for 30 minutes before cooking. This will help to remove any sand or grit.
- Use a sharp knife to mince the clams. This will help to prevent the clams from becoming tough.
- Do not overcook the clams. Overcooked clams will become tough and chewy.
- Serve the clam cakes immediately. Clam cakes are best when served hot and fresh.
Conclusion:
Clam cakes are a delicious and easy-to-make seafood dish that can be enjoyed by people of all ages. With just a few simple ingredients and a little bit of time, you can create delicious clam cakes that are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy seafood recipe, give clam cakes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
