Rhode Island Seafood!

"What's Dah Matter For You?....You Gotta Problem Wit Dat?....Ya Wanna Piece O' Me?....Right Here, Right Now, You and Me!!!"
One For Dah' Road!

G.B.  shows how it's done. "It's all in da wrist. The extra grease helps it all slide down easily. Hey you....Yeah, I'm talkin' to you....Ya wanna bite?"

 
"The Best of Rhode Island Beaches"
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"I remember working at the Rocky Point Batting range (11 years old), and getting paid .50 an hour. We walked around the outfield and were moving targets. Nets, what nets. Searching for baseballs until 1:00 o'clock in the morning, and hoping to get a ride home. If no ride then a long walk home. Strange thing, we always felt safe. What a time it was in the earlier 60's.
By the way, what about bakery pizza strips, only in Rhode Island. Walk into the store an get a whiff of the fresh baked pizza, which by the way only had, and still only has, pizza sauce."
Fred W. Frizzle fred@catapult.com 

Rocky Point Clam Chowda'

(Photo courtesy of Ron Chase - Houston)

1/2 pound ground or finely diced salt pork
1 pound onions
1 gallon clam juice

Rocky Point Clam Cakes

(Photo courtesy of Ron Chase - Houston)

Dry Stuff:
2 1/2 cups All-Purpose flour (the gluten will add to the chewy texture).
2 teaspoons baking powder (Rumford's is my choice - plus the lid is made for leveling... way cool).
1 1/2 teaspoon kosher salt (1 teaspoon if table salt)
OPTIONAL: I know it's not in the original recipe, but if you'd like them with a little more, I dunno... Oomph, a few shakes of Old Bay is really nice.

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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.

RRRRRAAALPHHHHH!!!!

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!!


Rhode 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 here for a larger view!

Click here for a larger view!
(click on images for a larger view)

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!

 

Wet Stuff:
1 egg
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, start frying.

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 batter.

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.

Mangia!

Thanks to B. Jason Ouellette for this recipe! Happy frying!

"Hi Neighbor....Have a Gansett!


Click On Da Ticket!
(click on da ticket!)


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Boyden 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.


Snail Salad

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.

"I just want to say thanks for the pictures of all the great RI sites - like Rocky Point, Crescent Park - and the clam cakes and fried clams recipes. I'm landlocked here in Georgia and miss the coast terribly. My husband is a native Georgian and always tries to tease me about little RI, to which my reply is always "We're the biggest little state in the union. Rhode Island, Rhode Island." It drives him crazy! Thanks again!"

Jean Wiltz mrsmwiltz@yahoo.com 

 

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Phantom Gourmet

 

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