I made them and was transported 50 years back in time. In the seventies, we always visited The Chowder Bowl restaurant on Lake Hiawatha in Bellingham, MA for the lightest, crispiest clam cakes and a bowl of clear RI clam chowder. Your recipe with yeast was the ticket back in time. Thanks!
Wow they look great. I grew up in Warwick (Oakland Beach) so we enjoyed clam cakes growing up. The takeout window was in the rear of the Rocky Point Shore Dinner Hall where they sold clam cakes by the bag. They were smaller clam cakes not like the ones we buy now at Iggy's in Oakland beach. Iggy's sells them by the dozen being much larger than the Rocky Point clam cakes. I live in Connecticut now so my wife and I usually make a special trip to Oakland Beach a couple of times a year to get chowder and clam cakes at Iggy's. I am old enough to remember the original Shore Dinner Hall at Rocky Point which extended out into Narragansett Bay. Sadly the hurricane of 1954 (Carol) destroyed it. Thus they built the second one up on the hill overlooking the bay. Rocky Point closed many years ago not sure what there doing with that land now.
Thanks for the memories Stephen. I read recently that the state of Rhode Island eventually bought the Rocky Point property and turned it into a public park. There are no rides, but a few remnants of the past still stand. -Dennis
I don't care if they are made with Yeast or baking powder, the taste is what matters and these look delicious! They look crisp, but chewy, tender but not soft.....that's a perfect clam cake to me!!! I grew up in the "arm pit" of Cape Cod in the New Bedford/Dartmouth area of Massachusetts. My Dad would take my sister and I to this literal hole in the wall family run food "shack" near Horseneck Beach in Dartmouth, MA. The older woman who ran the kitchen made the Best clam cakes, she always served them salted in a brown paper bag with Heinz ketchup and malt vinegar on the side. I can still smell them when I remember going there. I made This recipe and it is pretty close to those clam cakes I remember, so Thank you for the recipe....and for not messing with a good thing and adding peppers, onions, old bay and a million other things. Simple, unhidden flavors that blend together into a yummy treat!❤️
Thank you for the comment Eryn. I'm pleased you were happy with them. Your old home area in MA has one advantage I don't have here in SoCal - they have access to the freshest clams. I remember the fried clams too from when I lived in CT. I miss the delicious New England seafood. Much appreciated. -Dennis
Thank you so much for this recipe. I moved away from the East Coast to California 17 years ago. I have been trying to make clam cakes at home ever since. I have made them from scratch, I have used Bisquick and even pancake batter, and they never tasted like the texture of the clam cakes I grew up on camping in Rhode Island. George's and the Portside in Galilee were always the best. My clam cakes always came out too heavy and...well, too clammy. I always felt some ingredient was missing. I'm thinking yeast is now the answer.
Hi James. I should probably mention my recipe uses a lot of clams. I like them that way, but the clam cakes I remember from New England used fewer clams (less expensive). You might want to experiment with fewer clams.
Man, cant wait until tomorrow to make these! I do miss Rocky point, that's where I was introduced to clam cakes. This recipe looks legit, thanks alot from LA.
First of all, if you’ve been making clam cakes for decades then you’re my clam cake guru. Also, that’s a whole lot more clams than most of the clam cake makers back in Rhody put in their clam cakes while I lived there, most of them use mostly clam juice & try passing them off just like fake Rolex’s! I plan to make clam cakes the same way that you did in this video when I make clam cakes & chowder this Thursday! I’m gonna use cherry stones rather than canned clams though. Also, you sound a whole lot like most of the people who I left behind 5 years ago when I left Warren, RI & moved here to SanDiego. I also left the clam cakes behind so I’m totally jonesing for clam cakes because they don’t sell them out here in California. So it’s make my own & I’ll do it just like you did it in this video!
I went to Rocky Point as a child with my parents. Watermelon, cobbed corn, and Clam Cakes. I remember the fragrance and aromas like yesterday. I understand Rocky Point Park is being reopened.
I've always used baking powder for Gnarly Clam Fritters......once again, I am learning something new from your video....next time, I'll try the "yeast" method. By the way, if people can't find clam juice......Better Than Bouillon makes a "Clam Base" that works well...once one figures the correct proportion of water-to-base (too strong and it tastes icky)........Thumbs Up for the video....you're a great teacher!
Thanks for the Better Than Bouillon suggestion. I went to the local Smart & Final store and they had it. I bought a jar and I'll be experimenting with it. Thanks again.-Dennis
since seeing this video for the first time i have made these many many times. the best clam cakes ever. Rocky Point had the nostalgia but these clam cakes are far superior
Thanks Antoine. That is such a nice compliment. I'm glad you like these. I recently bought more clams so that I could make them again. I really like these clam cakes. -Dennis
When I first glanced at the picture icon of this video, without reading the title, I thought to myself, he can't be making Dutch oliebollen, is he? Then to my surprise you made a savoury version with clams. That's cool.
Thank you ShalimarPerfume for two things: Your pleasant comment and for another recipe idea. You sent me searching for a "Dutch oliebollen" recipe and I think it might make a fun cooking adventure. Thanks again.-Dennis
Oh then you will have lots of fun making those and also bitterballen and croquettes. Yes indeed my Dutch mama used to get out the pot of oil every now and then. And then there is falafel, which is a middle east thing that is yummy. Oh I made your American Chop Suey/macaroni casserole on Friday. Ate that for 2 days and now I have skin on bone in chicken thighs out for dinner tonight. So I need ideas or else I am just gonna make a coating and stick them in the oven, have baked potatoes and some kind of roasted veggie.Some people make all in one pot casseroles, but me, I call it all in one oven and I don't have to watch the stove as much. Might as well just do that, cause it is lazy day Sunday, eh.
I'm with you. I much prefer the look and the flavor of the yeast ones. Just this week I brought in two cans of clams and I'll make these again soon. I really enjoy them. Thanks for the comment. -Dennis
thanks for the recipe. i just tried it exactly as you made it. however, i didn't get the clam flavor as much i thought i would even though i used a lot of clams. do i need to add more clam juice to the recipe or is the flavor of clams supposed to be just mild in the fritters? thank you.
They do have a mild flavor, but I've noticed some clam broth has a watered down taste. For extra flavor, try buying a couple bottles of clam broth and add it to the broth you saved from the cans. Simmer it for a while to concentrate it, let it cool, and then use it in the batter. Thanks for the question. --Dennis
I alway thought that the original clam cakes had yeast in them. I would go to Aunt Carrie's in Narragansett and eat them on the beach :-) Great memories!
Aunt Carries was my go to place (not all year long because they aren’t open all year long) because Aunt Carrie did not skimp on the clams for her clam cakes.
Thanks Courtney. Yes, you could use small pieces of fish, but you'll need a stock like fish stock or clam broth the flavor the cakes. I'd like to experiment with crab meat.
Yeast, no yeast.. it's about clams lol. Most places find 1-4 tiny clams, here in RI we're lucky, we use a lot of cohaug clams which is clam juice x10, so many clams we put tons of clams, restaurant can't afford to do that, we never add water, bottled clam juice, ect.. but at home every bite has lots of clams, 50/50 clams to batter. In restaurant today be atleast $5 each lol. It's a fritter, if add yeast like a beignet is fine with me, can do in cornbread lol, we call hush puppies, it's about the clams, saving the clam and cohaug liquor.. all same clam, just sizes, littlenecks, cherrystone, cohaugs and in-between. I see can do might not be by ocean, can buy frozen chopped clams in own liquor, or buy quart cohaug liquor, liquor is the ocean juice that comes from clam. I'm ssry, started to just watch and some people said things about batter... It's your recipe, will get eaten.. they should be worried about the clam.. look for seafood market, or online, can get real deal clams in their liquor frozen.. you cook it, enjoy it, they can make own.
You are bringing back so many memories of summers at Rocky Point. I can still remember sitting at the long tables eating clam chowder and clam cakes. Thanks for the memories.
Did you go to the Rocky Point Amusement Park? There was a tall wooden structure with a two-story metal slide that I loved. I must have gone down that slide several dozen times as a kid.
@@MobileHomeGourmet two story, metal slide? Do you mean The Free fall? It slowly brought up like 200 feet where you can see all the park and the bay, then moved you forward a bit and with a click dropped you to your death. Loved that ride.
Just found your page and made them your way. I did a variation and added some Old Bay Seasoning to it. I think that seasoning added another flavor that while it is ok, is not great so I won't be doing that again. Other than that, the fritters (clam cakes) came out really well and I really like the yeast dough instead. Thanks!!!!! Question, if you or anyone else can answer.... How long is that left over batter good for??
You can refrigerate the batter for a day. I've done that. The yeast will continue to do its thing. After a few days the flavor of the clam cakes becomes sour, like sour dough bread, and then eventually the yeast will die as the alcohol builds up. So I would say no more than 24 to 48 hours. Thanks for the question. -Dennis
I was only five years old when my family left Rhode Island but I will always remember my mother's clam cakes and my coffee milk. I'm going to try your recipe.
Paul Desrosiers Trader Joe sells coffee syrup that rivals Autocrat just in case you’re still reminiscing & want to jump back into that coffee milk pool.
I know this video is a bit old but I have plans to go clamming for the first time and looking for recipes. This is the first yeast base one I found and I’m going to give it a try. They looked amazing!!!🤙🏻
Thanks Bodhi. I also have a recipe for Clam Fritters made with baking powder - th-cam.com/video/Re7MHBZKj1I/w-d-xo.html - but I don't like how they cook. The yeast seems to make a better looking cake. Enjoy you day clamming. -Dennis
I have to try this recipe! Clam cakes are a treat that I grew up eating, spending summers in RI. People always think I'm talking about crab cakes when I try to describe them. It would be fun to make them for my family. TY for this video.
I like the yeast idea and must say they are prettier done this way. if you used minced clams I think they would look even better without the black spots
I made them and was transported 50 years back in time. In the seventies, we always visited The Chowder Bowl restaurant on Lake Hiawatha in Bellingham, MA for the lightest, crispiest clam cakes and a bowl of clear RI clam chowder. Your recipe with yeast was the ticket back in time. Thanks!
You're welcome. I'm pleased you enjoyed them. I made them again last week. -Dennis
I haven't had clam cakes in almost 20 years and this looks like the closest recipe to Rocky Points. So definitely trying this recipe this week
Wow they look great. I grew up in Warwick (Oakland Beach) so we enjoyed clam cakes growing up. The takeout window was in the rear of the Rocky Point Shore Dinner Hall where they sold clam cakes by the bag. They were smaller clam cakes not like the ones we buy now at Iggy's in Oakland beach. Iggy's sells them by the dozen being much larger than the Rocky Point clam cakes. I live in Connecticut now so my wife and I usually make a special trip to Oakland Beach a couple of times a year to get chowder and clam cakes at Iggy's. I am old enough to remember the original Shore Dinner Hall at Rocky Point which extended out into Narragansett Bay. Sadly the hurricane of 1954 (Carol) destroyed it. Thus they built the second one up on the hill overlooking the bay. Rocky Point closed many years ago not sure what there doing with that land now.
Thanks for the memories Stephen. I read recently that the state of Rhode Island eventually bought the Rocky Point property and turned it into a public park. There are no rides, but a few remnants of the past still stand. -Dennis
I love your recipes and videos. You also have a very calming voice!
Thanks for the feedback. And I'm glad to know my voice works well in the videos.
I don't care if they are made with Yeast or baking powder, the taste is what matters and these look delicious! They look crisp, but chewy, tender but not soft.....that's a perfect clam cake to me!!! I grew up in the "arm pit" of Cape Cod in the New Bedford/Dartmouth area of Massachusetts. My Dad would take my sister and I to this literal hole in the wall family run food "shack" near Horseneck Beach in Dartmouth, MA. The older woman who ran the kitchen made the Best clam cakes, she always served them salted in a brown paper bag with Heinz ketchup and malt vinegar on the side. I can still smell them when I remember going there. I made This recipe and it is pretty close to those clam cakes I remember, so Thank you for the recipe....and for not messing with a good thing and adding peppers, onions, old bay and a million other things. Simple, unhidden flavors that blend together into a yummy treat!❤️
Thank you for the comment Eryn. I'm pleased you were happy with them. Your old home area in MA has one advantage I don't have here in SoCal - they have access to the freshest clams. I remember the fried clams too from when I lived in CT. I miss the delicious New England seafood. Much appreciated. -Dennis
Thank you so much for this recipe. I moved away from the East Coast to California 17 years ago. I have been trying to make clam cakes at home ever since. I have made them from scratch, I have used Bisquick and even pancake batter, and they never tasted like the texture of the clam cakes I grew up on camping in Rhode Island. George's and the Portside in Galilee were always the best. My clam cakes always came out too heavy and...well, too clammy. I always felt some ingredient was missing. I'm thinking yeast is now the answer.
Hi James. I should probably mention my recipe uses a lot of clams. I like them that way, but the clam cakes I remember from New England used fewer clams (less expensive). You might want to experiment with fewer clams.
those look perfect... my dad used to make conch fritter (round) with the conch he caught in the bahamas. delish! tyfs
Man, cant wait until tomorrow to make these! I do miss Rocky point, that's where I was introduced to clam cakes. This recipe looks legit, thanks alot from LA.
First of all, if you’ve been making clam cakes for decades then you’re my clam cake guru. Also, that’s a whole lot more clams than most of the clam cake makers back in Rhody put in their clam cakes while I lived there, most of them use mostly clam juice & try passing them off just like fake Rolex’s! I plan to make clam cakes the same way that you did in this video when I make clam cakes & chowder this Thursday! I’m gonna use cherry stones rather than canned clams though.
Also, you sound a whole lot like most of the people who I left behind 5 years ago when I left Warren, RI & moved here to SanDiego. I also left the clam cakes behind so I’m totally jonesing for clam cakes because they don’t sell them out here in California. So it’s make my own & I’ll do it just like you did it in this video!
How did they come out? Inspired by you, I'm also making clam cakes today. And yes, I might sound familiar. I grew up in Mystic, CT. -Dennis
I went to Rocky Point as a child with my parents. Watermelon, cobbed corn, and Clam Cakes. I remember the fragrance and aromas like yesterday. I understand Rocky Point Park is being reopened.
I've always used baking powder for Gnarly Clam Fritters......once again, I am learning something new from your video....next time, I'll try the "yeast" method.
By the way, if people can't find clam juice......Better Than Bouillon makes a "Clam Base" that works well...once one figures the correct proportion of water-to-base (too strong and it tastes icky)........Thumbs Up for the video....you're a great teacher!
Thanks for the Better Than Bouillon suggestion. I went to the local Smart & Final store and they had it. I bought a jar and I'll be experimenting with it. Thanks again.-Dennis
since seeing this video for the first time i have made these many many times. the best clam cakes ever. Rocky Point had the nostalgia but these clam cakes are far superior
Thanks Antoine. That is such a nice compliment. I'm glad you like these. I recently bought more clams so that I could make them again. I really like these clam cakes. -Dennis
They look delicious!
Your recipes are so wonderful, I can't Waite to try your clam cakes they look so delicious .
Thanks for the feedback. They are delicious. A neighbor and her son love them too.
does anybody know where you can get good fried whole belly clams in SoCal? great video. will make tomorrow.
Missing the salt & vinegar in the finished product, but a very helpful video. Thank you for weights.
Yes these look ones at local restaurants or food trucks now parks then
When I first glanced at the picture icon of this video, without reading the title, I thought to myself, he can't be making Dutch oliebollen, is he? Then to my surprise you made a savoury version with clams. That's cool.
Thank you ShalimarPerfume for two things: Your pleasant comment and for another recipe idea. You sent me searching for a "Dutch oliebollen" recipe and I think it might make a fun cooking adventure. Thanks again.-Dennis
Oh then you will have lots of fun making those and also bitterballen and croquettes. Yes indeed my Dutch mama used to get out the pot of oil every now and then. And then there is falafel, which is a middle east thing that is yummy. Oh I made your American Chop Suey/macaroni casserole on Friday. Ate that for 2 days and now I have skin on bone in chicken thighs out for dinner tonight. So I need ideas or else I am just gonna make a coating and stick them in the oven, have baked potatoes and some kind of roasted veggie.Some people make all in one pot casseroles, but me, I call it all in one oven and I don't have to watch the stove as much. Might as well just do that, cause it is lazy day Sunday, eh.
Do you have a cookbook out
I prefer the yeast ones look, but the baking powder ones look really yummy too lol
I'm with you. I much prefer the look and the flavor of the yeast ones. Just this week I brought in two cans of clams and I'll make these again soon. I really enjoy them. Thanks for the comment. -Dennis
@@MobileHomeGourmet shopping for fish fryer pan right now definitely going to be trying this recipe lol
thanks,gotta try,hubby would love.
thanks for the recipe. i just tried it exactly as you made it. however, i didn't get the clam flavor as much i thought i would even though i used a lot of clams. do i need to add more clam juice to the recipe or is the flavor of clams supposed to be just mild in the fritters? thank you.
They do have a mild flavor, but I've noticed some clam broth has a watered down taste. For extra flavor, try buying a couple bottles of clam broth and add it to the broth you saved from the cans. Simmer it for a while to concentrate it, let it cool, and then use it in the batter. Thanks for the question. --Dennis
Gosto muito deste clams cakes, vou fazer sua receita., será que eu consigo acertar a sua receita ,tenho que ter boa sorte.
It's on my web site: www.white-trash-cooking.com/recipes/new_england_clam_cakes.html
I alway thought that the original clam cakes had yeast in them. I would go to Aunt Carrie's in Narragansett and eat them on the beach :-) Great memories!
Anje Daigle me too, I’m 73
Aunt Carries was my go to place (not all year long because they aren’t open all year long) because Aunt Carrie did not skimp on the clams for her clam cakes.
Hi MHG im so glad I found your channel again!😀just subscribed 👍🏻
These look yummy. This may be a way to get my children to eat calms . Do you think this recipe would work with other seafoods?
Thanks Courtney. Yes, you could use small pieces of fish, but you'll need a stock like fish stock or clam broth the flavor the cakes. I'd like to experiment with crab meat.
That was what I was thinking. I living 35mins from the coast of Oregon near Newport which has a wonderful fresh seafood market year round.
Crab is a big thing here
Yeast, no yeast.. it's about clams lol. Most places find 1-4 tiny clams, here in RI we're lucky, we use a lot of cohaug clams which is clam juice x10, so many clams we put tons of clams, restaurant can't afford to do that, we never add water, bottled clam juice, ect.. but at home every bite has lots of clams, 50/50 clams to batter. In restaurant today be atleast $5 each lol. It's a fritter, if add yeast like a beignet is fine with me, can do in cornbread lol, we call hush puppies, it's about the clams, saving the clam and cohaug liquor.. all same clam, just sizes, littlenecks, cherrystone, cohaugs and in-between. I see can do might not be by ocean, can buy frozen chopped clams in own liquor, or buy quart cohaug liquor, liquor is the ocean juice that comes from clam. I'm ssry, started to just watch and some people said things about batter... It's your recipe, will get eaten.. they should be worried about the clam.. look for seafood market, or online, can get real deal clams in their liquor frozen.. you cook it, enjoy it, they can make own.
You are bringing back so many memories of summers at Rocky Point. I can still remember sitting at the long tables eating clam chowder and clam cakes. Thanks for the memories.
Did you go to the Rocky Point Amusement Park? There was a tall wooden structure with a two-story metal slide that I loved. I must have gone down that slide several dozen times as a kid.
gosh seems like ages ago that I was there... also Lincoln park!
@@MobileHomeGourmet two story, metal slide? Do you mean The Free fall? It slowly brought up like 200 feet where you can see all the park and the bay, then moved you forward a bit and with a click dropped you to your death. Loved that ride.
Oh my gosh thank you for sharing this recipe they look so good, going to make them. All the best.👌👌👍👍
Hello I just want to say that I made these clam cakes with the yeast and they were the best, they are quick and easy. Thank you again for sharing.👍👍👍👍
Just found your page and made them your way. I did a variation and added some Old Bay Seasoning to it. I think that seasoning added another flavor that while it is ok, is not great so I won't be doing that again. Other than that, the fritters (clam cakes) came out really well and I really like the yeast dough instead. Thanks!!!!! Question, if you or anyone else can answer.... How long is that left over batter good for??
You can refrigerate the batter for a day. I've done that. The yeast will continue to do its thing. After a few days the flavor of the clam cakes becomes sour, like sour dough bread, and then eventually the yeast will die as the alcohol builds up. So I would say no more than 24 to 48 hours. Thanks for the question. -Dennis
@@MobileHomeGourmet Thank you so much, they were really good!!!!!
I was only five years old when my family left Rhode Island but I will always remember my mother's clam cakes and my coffee milk.
I'm going to try your recipe.
Paul Desrosiers Trader Joe sells coffee syrup that rivals Autocrat just in case you’re still reminiscing & want to jump back into that coffee milk pool.
I’m with you on the yeast. & your right the clam fritters use baking powder. I make them your way. Thanks for the video
Love em!!!!
ROCKY POINT!!!!!!!! HEY!!! Born In Westerly! Been there many times, Live In FL now and these people have NO CLUE lol.
I miss Rocky Point.
Me too. There was a building with a long 2-story slide in it. That was my favorite.
@@MobileHomeGourmet My parents used to bring me there for the all you can eat. So good.
I loved Rocky Point. They had a double ferris wheel that was the best
I know this video is a bit old but I have plans to go clamming for the first time and looking for recipes. This is the first yeast base one I found and I’m going to give it a try. They looked amazing!!!🤙🏻
Thanks Bodhi. I also have a recipe for Clam Fritters made with baking powder - th-cam.com/video/Re7MHBZKj1I/w-d-xo.html - but I don't like how they cook. The yeast seems to make a better looking cake. Enjoy you day clamming. -Dennis
I have to try this recipe! Clam cakes are a treat that I grew up eating, spending summers in RI. People always think I'm talking about crab cakes when I try to describe them. It would be fun to make them for my family. TY for this video.
Being from Old Orchard Beach Maine............We never made clam cakes as ball..........we made them in the form of a hamburg patty.
Thank you so much ... Im from New England .. and have not had them in years .. great job :)
I like the yeast idea and must say they are prettier done this way. if you used minced clams I think they would look even better without the black spots
I prefer yeast over baking powder as well. Definitely will try this recipe, thank you so sharing ❤️
Awesome! Brings back Los of memories of when I'd go to Gracye's.
Made these yesterday. Thank you very much for the recipe! Delicious!
Glad you like them!