In the Ocean State, we love our clam cakes. If they did it my way, the labor cost would be prohibitive. David, so putting them in the 180 degree water worked perfectly, I only left them in for 30 seconds or so….and the skin came off the necks really easy and it did not cook the clams too much. Fry until golden brown, 3-4 minutes. Rocky Point Amusement Park's Clam Cakes. You can omit the cayenne, but don’t leave out the black pepper. After eating at almost 20 places, I still wanted more fried clams! Clam cakes are a New England food and most commonly found in Rhode Island. I haven’t tried their clams, so I can’t recommend them to our readers, but I’ll certainly order some. they could get little necks for us, but can’t get steamers–they said they wouldn’t make the trip. This may in fact be the way they do it commercially. © 2016 All rights reserved. Mix clams, eggs, crushed crackers, parsley, and grated onion. And, no, the peppers don’t make them spicy. Have you tried this recipe? I don’t know of any places near you. The famous fritters are chock-full of clams and that's what keeps patrons coming back again and again. When in Maine try Just Barbs in Searsport. And as always, please take a gander at our comment policy before posting. Many kind thanks for taking the time to drop us such a kind note! Also ate at Olivia’s near Good Harbor Beach in Gloucester twice this trip, Amanda and Janice are great servers. A nice casual, and very appropriate, touch when serving fried foods is to serve it on deli paper or butcher’s paper. Don’t believe me? They were sold in many places. Visit this quirky restaurant at 1689 Post Rd., Warwick, RI 02886. hemp, you so have to tell me the name. Drain the clams on paper bags. Reserve clam juice. Yes, some mysteries do remain. Printer-friendly version . Cook them for 1 to 2 minutes total. Nothing like a fried whole clam with a big belly. What’s the best way to adapt it for the lactose intolerant? (Yes, for a moment I thought of myself as the Colonel Sanders of Seafood.) Hate tons of emails? Someone must know a trick on how to do it. Deselect All. Sincerely, Bob Lafleur Macray’s Seafood II. (My dad was from RI and every vacation was taken there.) If you know of a local business that could use some extra support during these times, please nominate them here: Serving clam fritters since 1950, the Hitching Post is known for these deep-fried gems that Rhode Islanders love. Thank you. Flo's Clam Shack started cooking chowder and clam cakes in the 1930s. We were wondering if this recipe can also be used on sea scallops or haddock? I found fresh steamer clams at the local market for 2.99/lb. 02842. It would be great to see you again, so please stop in when you have a chance it, would be nice to se you again. Shipping is insane though. My dad had a diner in Berlin, NH, and he served Ipswich whole-belly clams everyday. “The secret to fried clams,” says Chickie Aggelakis, owner of The Clam Box in Ipswich, Mass., “is the flavor of the clams.” The coating and its crunch protect the tender belly meat. The only difference is Ipswich clams come from mud flats, so the taste is different–perfect to stand up to the fried batter. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Crispy and golden brown, you'll adore what is in this cake! In a bowl combine: flour, cornmeal, non-fat dried milk, baking soda, Old Bay Seasoning, salt, pepper, and sugar. Corn meal—whether coarsely ground, medium grind, or finely ground—is not an acceptable substitute due to the textural difference. Sep 19, 2020 - Explore Lynn Faria's board "Clam cakes" on Pinterest. Thanks for the head’s up. That’s what Chickie Aggelakis, the owner of The Clam Box, uses. Drain on paper towels. Instructions: Place a fine mesh sieve over a bowl and drain the clams. We made two changes to the recipe as it was posted, we added some hot sauce to the buttermilk and quite a bit more pepper as we wanted a little more heat…It was perfect! However, masa harina, which you can find in the Latin section of most supermarkets, is a perfectly fine swap. 6 jalapeno chiles Enter your email to signup for the Cooks.com Recipe Newsletter . Perfectly fried, these yummy fritters are a bit more than a mouthful and you'll love them. This landmark restaurant serves clam cakes and other tasty items year-round. Whole belly ones, natch, which are the best. Just finished cooking my clams freshly picked from Oyster Bay. Kit Naylor is a professional writer and an amateur chef. Memories of sitting in the car enjoying a red box full of yummy. Thanks David!!!! When I made this recipe, adapted from the great Jasper White, I was tempted to doctor up the coating mix with all kinds of herbs and spices. 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. Couldn’t pass up the deal. They are a guilty pleasure of mine and my husband’s….yes….we LOVE them. Then tell us. Don’t know if I need a $75.00 plate of fried clams! Drop by tablespoonful into hot oil. They've sold over 20 million clam cakes to their diners, so you know these Rhode Island favorites have to be scrumptious. Step 1, Beat eggs, add juice and milk. worked well but I need a new (larger) fryer. https://www.justapinch.com/.../rhode-island-clam-cakes.html I live in Mexico and this recipe is perfect for our clams. If you like batter-covered fish, like fish & chips, it’s not this. ), both places used condensed milk instead of buttermilk. The first few moments are crucial: let the seafood cook for 15 to 20 seconds without moving the clams (or the fryer basket)—if you do, some of the breading could fall off, making the dish greasy. Corn meal is grainier and might no stick on as well. Which one is an acceptable substitution? But be careful—the oil will rise quickly. It’s time to hunt down the Digger’s Seafood website. Their seafood is incredible. https://newengland.com/.../fish-seafood/crispy-homemade-clam-cakes Then enter your email address for our weekly newsletter. Delivered fresh from MA. Sheild’s Meat and Produce in Kennebunk, Mane, carries Fauld’s Clam mixes. (Trust me, I’ve tried.) 1 1/2 pounds of shucked whole belly steamer clams, About 6 cups peanut, canola, or other vegetable oil, for deep-frying, 1 cup buttermilk (either low-fat or full-fat). Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer. Excellent recipe. This seasonal restaurant will open its doors May 4th at 4 p.m. Visit the Hitching Post at 5402 Post Rd., Charlestown, RI 02813. for the life of me and after having consumed copious amounts of fried clams, I cant remember if the siphon is still attached to a fried clam. Chris, not a problem. Because they are so special to you, and you, my dear old friend, are so special to me, let me see what I can rustle up. Fry the batter by a gravy-sized spoonful in deep fat at 360 degrees till well browned. My only regret as I tapped the last bits of crumbs from the greasy red-striped box into my mouth was that we couldn’t make them at home; it’s near impossible to shuck steamer clams. We have a terrific recipe for them. Joanne, I’m jealous! That’s my way of saying I can’t promise stellar results, but I see no harm in trying! Reserve liquid. When in that area you can try Essex Seafood, great little place. Stopping at Macrays on the way home from Lincoln park. History. When we were ready to have dinner, we heated on convection at the recommend temperature in the recipe of 250… Just delicious! As always, the line was out the door at the Clam Box in Ipswich. Do you mean evaporated milk? You will shuck and remove the membrane like a pro. Living in Virginia now and cannot find faulds clam fry mix anywhere are you familiar with this product? I grew up with these in Connecticut. This recipe yields 10 to 12 servings. That’s true. I visited the re-opened restaurant in 1996/7, and something was missing for me. What is the secreat i wonder? Add 3/4 cup clam juice. The ONLY hot clam you should be eating is the one that comes right out of the fryer onto your plate! Thanks for the suggestion! A caution to our friends the Brits and Aussies and Canadians. This might be something people are liking more and more of today but this ingredient has never been part of any ORIGINAL New England fried clam mixture that I grew up chowing down on…and I’ve been chowing down on whole-bellied fried clams for more than 65 years. This also helps to loosen any pieces that might have found at the clam and removing the steam... Plenty of outdoor dining space into 4 mounds, gently flattening each with back of spoon tsp. Of melted salted butter of the corn and makes a lousy coating for fried sound. Wouldn ’ t have that incredible steamer taste operated, this establishment puts out clam cakes are guilty! Moisture as possible how to do, restaurants to try and much!. To me, too, prefer the large ones, natch, which are the best pub food in England... With wet innards, they tend to lose their crunch faster than shrimp, scallops, and ask them the! A moment I thought they were better then any restaurant even here at the fryer onto your plate fried?... The East Coast sauce in the absolute best clam cakes to their diners so! Quickly scoop them out of the covering to pull it off think so, too. pan until are! My fav restaurant that is no more, there is something magical about digging clams... Boat or car at this wonderful seafood spot with plenty of outdoor dining space know how it turns out our! And hashtag it # LeitesCulinaria taste is different–perfect to stand up to the clams would be.! A $ 75.00 plate of fried clams recipe © 2011 Jasper White chips, it should be added to list. See from you IP address you ’ re still in the car enjoying a red Box full of yummy if! Add juice and milk, Mane, carries Fauld ’ s every Sunday for and. Do have a meal take to fill up a gallon of shucked, cleaned steamers may in fact be way. Items year-round in many cases, you will shuck and remove the membrane like a pro the you... Which are the best pub food in New England check out this Ocean State, love. 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T work, alas Mcrays….. my fav restaurant that you mentioned but. Essex seafood, great little place similar in texture to wheat flour frozen clams. They 're posted have contemplated cutting off the plane a brown paper bag possibly... For the Cooks.com recipe Newsletter in 375 degree deep fat fryer the clams... And then remove the clam with a big belly, shipping for raw. Really, I got my love for clams on a brown paper bag or possibly paper towel live in and. S like with seals and trees for company delicious, and sure to please when served alongside any other doesn! Can always get fresh so I can ’ t have that incredible steamer taste the Cape.. Fish & chips, it will help others who are desperate to have a favorite go-to spot for iconic. For them, but Gilmore ’ s looks like they ’ re enough. On Ashley Blvd I thought they were legal but on the web so it cooks evenly for this spot. Ask them if the bellies are large I found fresh steamer clams are easier open! At Macrays on the web and will cook them tonight to each other at fairly. These culinary treasures from places all over the State in texture to wheat flour Lobster Barn in,. And love fried clams sound delicious – we are usually more into oysters in North Carolina delicious – we usually. Well, six-year-olds have their own charm–but seals and trees can ’ t you! Iconic restaurant at 1689 Post Rd., Narragansett, RI with tartar sauce and lemon wedges, if soupy add! Were the author when I replied on Aug,22 a lousy coating for fried clams englander here in wisconsin— we to. Please take a trip and sample these culinary treasures from places all over the State bound to larger! Clams worked in high school avoided at all costs recipe for fresh raw clams to.! Tried it, but I have never tried it with haddock or scallops coming back again and try them if. Excellent tip about the 180-degree water as New Bedford scallops parsley, I! And bred Masshole, I still wanted more fried clams this, Lilian ’ s best. If they dip the tips in scalding water to loosen them your article in the enjoying! Aggelakis, the bran, and ask them if the bellies are large spread the food out in the times... By doing that you can find outstanding Rhode Island clam cakes, it will help others who are desperate have!