1 pound potatoes, diced
1 tablespoon paprika
2 cups canned tomato puree
1 1/2 quarts chopped quahogs (large clams)
water as needed
salt and pepper to taste
Pilot or Saltine crackers, crumbled
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. This recipe
makes about 20 8oz servings.
You hafta' go on dis ride afta' you eat like a pig, to make room for more! My brudda and I
would be yelling "Ralph" in da closest trash can!!
Island Fried Clams
1 quart shucked clams
1/2 cup milk
1/2 cup cold water
1/2 teaspoon salt
3/4 cup finely ground yellow corn flour
1/3 cup all purpose flour
1/4 teaspoon onion powder
Rinse clams and allow to
sit under refrigeration for several hours in a combination of
1/2 cup each of milk and water combined with 1/2 teaspoon salt.
Combine well the all purpose flour, fine corn flour and onion
powder in a shallow dish.
Drain clams briefly and
dip in mixture. Deep fry in hot oil, about 365 degrees, until
golden brown but not crisp. Fry a few at a time until you have
the right temperature. Don't add too many at once because this
will lower the temperature too quickly.
Drain on clean paper
towels and season to taste with salt and pepper while hot.
(click on images for a
Vanity Fair Amusement Park
was only in operation for 5 years from 1907 until 1912, but it
was one of the most grand amusement parks of its time. It is
difficult to remember, but Providence at the turn of the
century, home to manufacturing giants such as Gorham, Brown
& Sharpe and Nicholson File Co., was considered the richest
city in America.
Thanks to Denise!
6 oz. minced clams (fresh quahogs would be best)
1/2 cup Clam Liquor
1/4 cup Milk
Your wet stuff should be
cold. Cold batter fries up better. It's a relativity
thing. Make sure everything is chilled before you start.
Sift the dry stuff into
the wet stuff while mixing. The more mixing, the more
gluten is formed, the chewier the cakes will be. I remember
them being chewy, that's how I like 'em, so Mix away. When
it seems like everything has come together in a big sticky mess,
You did remember to heat
up some peanut oil to 360 degrees, right? No? Well, then
you can put the batter, covered, in the fridge. It'll keep
for up to 24 hours, if you need. In fact, if you chill the
batter for an hour before you start, all the better for your
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
Delicious, and drain on a cooling rack. Season them with
fine salt (pickling salt works great) as soon as they come out
of the oil.
Thanks to B. Jason
Ouellette for this recipe! Happy frying!
Neighbor....Have a Gansett!
(click on image for a larger
Heights (1908-1910). Boyden Heights was a short-lived park in
East Providence, RI, lasting a mere two years. The postcard
above shows the entrance to the park which featured a L.A.
Thompson scenic railway and a carousel.
1 pound snail (conch)--
well cleaned and thinly sliced (you can buy these in a can)
3 stalks celery--chopped
1/2 cup Italian parsley--finely chopped
1/2 cup black olives sliced
1/2 cup olive oil
2 tablespoons wine vinegar
1/2 teaspoon oregano
1/4 teaspoon basil
4 cloves garlic--finely chopped
1 pinch hot pepper flakes
salt and pepper--to taste
Lemon & Tomato wedges to garnish
Combine all ingredients,
refrigerate and let marinate overnight.