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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Rocky Point Clam Cakes Recipe

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This recipe for Rocky Point Clam Cakes is from The Barlow-Dussault-Golden-Ouelette-Percy-Reinhart-Sherman-Tavares & Watts Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups all purpose flour, unbleached
2 teaspoons baking powder
1½ teaspoon kosher salt
1 large egg
6 ounces clams; minced
½ cup clam juice
¼ cup milk
Directions:
Directions:
1. Preheat oil to 360°F

2. Mix the flour, baking powder, and salt. Mix the egg, clam juice, and milk. Chill until very cold. Cold batter fries up better.

3. Stir the dry ingredients into the liquid mixture. Add the clam. Mix well. The longer it's mixed, the more chewy the cakes will be. Rocky Point's cakes were chewy.

4. 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 drain on a cooling rack.

Makes about 12 clam cakes
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Memories of Rocky Point evolve around the rides, the clam cakes, and the red chowder. I miss it.

 

 

 

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