How to cook New England Clam Cakes
ฝัง
- เผยแพร่เมื่อ 4 มิ.ย. 2011
- How to make New England Clam Cakes. I grew up with these in Connecticut. They were sold in many places. When I moved to California I lost touch with them, until I learned to make them myself. They are savory and delicate, full of clams. The batter is made with clam broth rather than water, which gives the cakes extra flavor. For me, this is real comfort food. They are also known as Rocky Point Clam Cakes.
See the full recipe on my web site at:
www.white-trash-cooking.com/re...
If you like this video, help it succeed by spreading the word on social media.
And some people tell me my voice has a natural ASMR quality. - แนวปฏิบัติและการใช้ชีวิต
I agee with you. I moved to the Gulf Coast last year and I really miss Rhode Island seafood. Finding this video gives me a taste of home. I think they're better than Rocky Point. I loved Rocky Point but the clam cakes could be a little greasy. This recipe has come out perfect every time I've made it. The batter keeps in the fridge, too. I make 4 or 5 at a time over a few days and they come out great.
thank you I'd like to thank you for showing this
I lived in Rhode Island for 62 years of my life
they tax me out of my state of Rhode Island so I moved out West
to Las Vegas Nevada
we have a group of us out here to watch all the New England sports
and I like to make clam cakes chowder stuffed clams clams casino
I've made many seafood types
but never tried making pancakes
I will use summer your recipe but add some of my New England ways
I used to be a shellfish been many years
and used to use fresh clams
now I may have to use clams in a can
thank you, this was a big help to go back to Rhode Island this past June
one of the first things I did was go for fish and chips chowder and clam cakes
thank you, this was a big help
Jim Denise originally from Rhode Island
Born and bred in little Rhody and this is just like Rocky Point. Thank you!!
I can't wait to make them again. I had a really hard time finding clams. I moved to the Gulf Coast of Florida last year and I couldn't find them at Sam's Club or WalMart Supercenter. I finally found one 10 oz can of the whole baby clams at Winn Dixie. So I bought that and two 6.5 oz cans of chopped clams. I ended up with 13 ounces of clam juice, but I just watched the video and added enough flour until it looked like what you had made. They were so good. Gosh, they brought back memories!
I moved out to Cali from RI a couple months ago and people have NO IDEA what I am talking about when I brought up Clam Cakes...I miss Rocky Point by the way!!
Reminds me of the good old days when I lived in New England and commuted from South Portland to Newport and eating tons of fried clams along old Route 1. Those were some great times!
I'm from Idaho, love clam chowder, my boyfriend is from Maryland. Any this recipe was so easy and so yummy. Thank you so much
This is a classic recipe, so simple and so good. I really like the amount of clams in your batter . Good job on your instructions and cooking demo. This is is how I learned to make them.
I live in CT. I use Keyon's clam cake mix. I go clamming year around, Winter is the best time. For home made clam cakes, I have to say, YOURS ARE THE BEST. Thank you for sharing. Kenyon's cost around 5 or 6 dollars a box, 16 oz. Yours are better and you can't beat the price.
I always liked using Kenyon's Clam Cake mix. It has everything in it.
Miss Clam Cakes from down at the Pier (Narragansett for non-RI people) since moving to the Midwest.
I remember Rocky Point and am sorry it is gone.
Hi Dennis,
I am from R.I. lived there for 58 years until I moved to Florida. my summers were spent in Narragansett . I was looking for a recipe for R.I. Clam cakes and you popped up.. No one in Fl has ever heard of a clam cake or
dough boys. so like you I decided to look up a recipe . Cant wait to buy the ingredients
and get started. I'm getting hungry. Thanks for bringing back old memories...
+Linda Ditroia OMG! I forgot all about dough boys. Mom made them sometimes for breakfast and we ate them with maple (flavored) syrup. (Mom was too frugal to buy the genuine syrup.) I am definitely going to do a video of dough boys. Thanks for restoring one of my faded memories.
-I was born in Woonsocket, we went to Crescent Park. Fran
Linda: I am originally from Mass and moved to Fla some time ago. I miss clam boils, clam bakes and clam cakes etc. I asked for Scrod once here and they had no idea what I was talking about. Whole different world down here huh lol
I made this recipe Sunday and they came out great. They were just like the clam cakes I remember from Rhode Island. I had never used yeast before but you made it look so easy in the video I decided to try it. They came out perfect.
I'm happy to hear they came out well for you too. One of my fond memories of New England. -Dennis
Dennis, I'm no cook but I tried these tonight (half recipe). Almost ate myself sick! Recently moved to Florida from Ma and tried with no luck to get these by the ocean here. The closest they have here is Conch Fritters. They should call them Goodyear Fritters cause they're packed with bits of old tire. I tried them twice in case the first was a fluke, both were terrible. Your cakes were GREAT, just like Rocky Point or Chandy's down at Horseneck Beach. Thanks
They're great with clam chowder. I'm partial to New England Clam Chowder and Dennis has a video for it. But red chowder is great for dunking clam cakes, too.
Those look exactly like the ones my Meme makes for our Fish Fry on Good Friday and the 4th of July. We serve them with Maple Syrup and make 2 varieties: Clam Fritters and Corn Fritters. Great video, thanks!
You definitely eat these with red chowder... I used to get these at Rocky Point and always I would bite off a corner, then dip it in the red chowder and eat all sopping with the red broth.
Thank you for the recipe I have four 6oz cans of clams that have been in my pantry for a while, now I know what I'm going to do with them! Have to buy some yeast , thanks again enjoyed your video.
Hi Dennis, I found your recipe while looking for a copycat Rocky Point clam cakes. I live in CT but went there often as a young girl. These were amazing! I added some sauted onion, celery and home cured bacon. The recipe easily made 25. We had another couple for dinner with these as the appetizer. They were gone in short time and no one wanted to eat dinner.😊. Thank you for this recipe, for me, it was much better than the clam cakes of my childhood. I will be trying the dough with other things like corn, apples, etc. changing out the liquid to something more appropriate for the main ingredient. Love the yeast, it makes all the difference.
I always drive from CT to Pointe Judith for Aunt Carries clam cakes 💖 I can't wait to try ur recipe! Nice job 🏆
I just made these today using your recipe. It was such a simple and easy recipe to follow. I wish I had remembered to purchase an ice cream scoop because that would have made all the difference. My family enjoyed them. Thanks again.
I think next time I might try cutting the recipe in half. It's just me, and while they did re-heat pretty good in the oven, they're so easy to make I might just try a smaller batch next time.
If I use 1 cup of flour should I only use 1 teaspoon of yeast? I've never used yeast before so I don't know how that would work.
I love your videos, Dennis.
Wow thank you for this recipe, can't wait to try these.
Also i really like your recipes
love all my fellow nostalgic New Englanders (originally from CT).I'm out in the Southwest now realizing clam cakes and clam fritters are the same damn thing.lol.Been looking for years out here in Vegas.
@skyler51379 You'll have to let us know how they turned out. I really missed them after leaving Connecticut. They're special to me. -Dennis
Yes, 1 teaspoon would be fine for this recipe. And thanks for the positive feedback on the videos. -Dennis
@clubproducer Thanks. I appreciate hearing this. -Dennis
thank you,clam cakes are the best
I really enjoyed this. Easy to follow and its a great recipe.
You did a great job!
I think your recipe looks great, I'll try it. I noticed that some of the comments included chowdah. Please excuse that pronunciation, but I've been in Florida for 35 years and still have that wonderful accent. There are actually four different kinds of Chowdah. There's the white which is referred to as New England style. There is clear broth chowder which is found in Southern New England and is my favorite for clam cake dipping, there is red chowdah which is a clear broth with Campbell's tomato soup added to it. That is how my mother made it. This is often referred to as Manhattan Chowdah, but it is not. Manhattan style, the fourth type is a clear broth base with stewed tomatoes added. The red chowder is very popular, it is the type they sold at Rocky Point. Where the red chowdah originated is debated. The best opinion on that, I believe, is that the Portuguese started making chowder that way.
Remoulade sauce works good.
Again, you would need some sort of leavening; otherwise, you'll end up with a dense, heavy lump of cooked dough. Try this experiment. Heat about 3 cups oil to 375°F (170°C). Mix a little water and flour to form a thick batter. Drop of large dollop into the hot oil and cook 5 minutes. (Stand back, it could explode, splattering oil.) Remove, let it cool a little, and cut it open. You won't like the texture. Leavening creates the air bubbles that give breads their light and airy texture. -Dennis
@mrzoggy8449 Yes on the texture. The baking powder gives me a hard crusty exterior before the inside fully cooks. In fact, a few have popped open in the oil while cooking, making a mess. I find that the yeast gives me better cakes. The batter is more elastic, which expands properly while cooking, and I like the texture. -Dennis
OMG... sounds wonderful... tyvm... gone to the store tomorrow... luv your recipes...
There are two varieties of clam cakes in RI. The most common are heavier and cakier than the less common variety, which tends to be lighter, doughier, with larger air pockets in them. I like them more. After watching your video, I think the difference may well be baking soda or yeast. On another note, I think a better name for these delicacies would be Southern New England Clam Cakes. In my experience, people from northern Mass and beyond never heard of them.
When I was young in New England these clam cakes were always served without sauce. However, you can certainly experiement. There are probably many sauces that would work. -Dennis
Great video. I haven't had clam cakes since I was a kid and Rocky Point Park was open! (also in CA now) Thanks for explaining why you used yeast, not baking powder. Your comment near the end about being lumpy from the clams, when back in New England the clams were either well-chopped or scarce...reminds me of when my Dad used to joke that maybe they only had a few clams so they would just dip them into the batter then remove for the next batch, lol! Very well done! Thanks for sharing!
Thank you I'm going to try it
Yes, you could bake them. They would be like muffins or dinner rolls.
You'll need leavening. I tried baking powder and the results were unsatisfactory. Yeast worked best for me. -Dennis
Luv you شكراً شكراً❤️🇰🇼
We would stop at Rocky Point and either go to the Shaw Dining Hall or the window out back for red clam chowder and clamcakes !!!!! So i 'm having it for Christmas Day lol. BTWay. I live in a trailer in a mobil home park lol and i like your Kitchen I HATE mine 😡
Good memories of Rocky Point from the past. I made these clam cakes yesterday. Something to enjoy the day before Christmas. Today I'll probably make a pizza. Many years ago I lived in a mobile home with a horrible kitchen; so I know what you mean. I really like this kitchen. Thanks for the comment. Happy Holidays! -Dennis
Your making me hungry
Malt Vinegar would be the Rhode Island thing :) You're correct though - I can eat them just as they are as well. I'm definitely going to try this - thanks! One question- what type of oil do you recommend? Veg, Canola, Peanut, etc?
I use corn oil. I also like peanut oil, although it costs a little more. Any oil with a high smoke point and a neutral flavor would be okay. -Dennis
Also what could you use for the sauce
Oh you evil man you! Will be making these-even though I shouldn't-Thanks!
I use the Izzy's dough boy mix to make dough boys or Kenyon's flour for clam cakes but you can use any flour..
your video makes me drooool !!!
I would have liked to see you cut them in half so we could have seen what they look like inside rather than watch you eat one. But thanks for the video.
Hello Dennis, I plan on making your recipe...I love how you explain your instructions step by step. My question is, after making the batter would it be okay to place it in the fridge to make a couple of hours later?? I wasn't sure how the yeast would react in the fridge. Thank you!
Yes, it will okay in the fridge. I've done it with the leftover batter and cooked it later. Thanks for the question. -Dennis
@@MobileHomeGourmet Awesome! So I wouldn't need to let it rest on the counter?
It would rise more slowly in the refrigerator, but that would be okay if you can wait. If not, let it rise on the counter for maybe half an hour and then refrigerate it. I hope that helps. -Dennis
@@MobileHomeGourmet You most certainly answered my question, thank you so much!
If fritter is not done in the center and they are getting too dark on the out side simply put them in the microwave for a minute: since they cook from the inside out' it works perfectly.
I tried to make some with a box fritter mix and they were heavy and just not right!! I live in Michigan but graduated from King Philip Regional High in Wrentham Mass and clam cakes were our go-to snack at the drive-in movies,, I think the yeast will make a difference and for what the box fritter mix costs I may as well make my own. What kind of oil do you use? What dip do you like? BTW no white trailer park trash sir.. you look like a class act :)
Thanks for the positive feedback Leslie. As for my somewhat youthful appearance, it's in my genes. I take after my Dad's side of the family and they all looked younger than their years, and lived a long time. Thanks again.-Dennis
I suspected the "white trash " reference was a joke ;) Family all spread to the 4 winds, none in NE or even the Midwest except me and 2 grown kids.. Love the History of NE. ancestors from the Mayflower and Winthrop Expedition..
Also could we bake the clam cakes and if we couldn't is oil necessary Tito make them
Do you need the yeast?
But is it necessary to add yeast or baking powder could we make the clam cakes without it
(: The dough really needs one or the other ... ☺
Dennis do you have a recipe for bakery pizza? I want some soo bad lol.
I hadn't heard of "bakery" pizza. I looked it up and the ingredients were about the same. The one difference I saw was that the toppings (sauce and cheese) were placed on the dough, then the dough was set aside to rise for an hour before baking. Is that right? I'll give this a try today, as I'm hungering for pizza. Thanks for the suggestion. -Dennis
@@MobileHomeGourmet every Italian kid in RI would get it for thier birthday spread. It has a very simple sauce no cheese or pepperoni and maybe a sprinkle of parmesan cheese on top. When i get home ill look it up and show you.
Thanks, but you don't need to look it up. I spent quite a bit of time on line this afternoon and saw many pictures. Larry Olmsted at USA Today wrote an article about Rhode Island bakery pizza (aka pizza strips). I have dough rising right now. I prepared a small baking sheet. I thickened some sauce. I'm planning to do half the R.I. way - no mozzarella and only a light dusting of Parmesan. The other half will get the works - mozzarella and pepperoni. I'm looking forward to it. I'm also writing about it for tomorrow's blog on my web site. Thanks again. -Dennis
I like dipping my Clam Cakes in Tartar Sauce. ~Rhode Island
I'm happy to hear they came out well for you too. One of my fond memories of New England. -Dennis