One of my fondest memories of Rhode Island is the Rocky Point Amusement Park (circa 1840-1995) located in Warwick, Rhode Island. Whenever we visited Rhode Island, usually between my dad’s rotations with the Army, we made sure we got our Rocky Point fix. Besides the usual thrill rides like the roller coaster, the Flume, the Corkscrew Loop, or the Freefall, Rocky Point had good eats: fried dough, sausages, clam chowder, pizza, and legendary Rocky Point clam cakes.
I posted this recipe a few years ago. Since then, many of you told me that the clam cakes were too cake-like. I made the clam cakes and adjusted the recipe so that the clam cakes are chewier than the original recipe. If possible, try using fresh clams instead of the canned clams called for in the recipe. I do think fresh clams make for a tastier clam cake. Don’t fret about the fresh clams—the canned clams work too. I think you will all be pleased. We made these today and devoured them as soon as I took them out of the pan.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- ½ cup clam juice
- 4 tablespoons whole milk
- 6 ounces chopped clams or quahogs (with juice)
- Oil for deep frying
- Sift together the dry ingredients and set aside.
- Drain clams and reserve juice. Make sure clam juice equals ½ cup. Add juice, if needed.
- In a medium bowl mix egg, clam juice, and milk. Stir in clams. Add dry ingredients, a little at a time, stirring well until the mixture is well blended.
- Drop by tablespoonfuls into hot peanut oil. Batter will be moist. Test the oil first by dropping a small amount in the oil about the size of a dime. If it sizzles rapidly, then it's hot enough to fry the clam cakes. Fry until brown. Drain on paper towels.