I recall working in the Rocky Point Batting range (11 years of age), and becoming compensated .50 an hour or so. We walked round the outfield and were moving targets. Nets, what nets. Trying to find baseballs until 1:00 o'clock each morning, and wishing to obtain a ride home. If no ride a lengthy walk home. Strange factor, we always felt safe. Exactly what a time that it was in the last 60's.
Incidentally, how about loaves of bread pizza strips, only in Rhode Island. Enter the shop an obtain a whiff from the fresh baked pizza, which incidentally only had, but still has only, pizza sauce.
Fred W. Frizzle fred@catapult.com
Rocky Point Clam Chowda'
(Photo thanks to Ron Chase - Houston)
1/2 pound ground or finely diced salt pork
1 pound onions
1 gallon clam juice
Rocky Point Clam Cakes
(Photo thanks to Ron Chase - Houston)
Dry Stuff:
2 1/2 cups All-Purpose flour (the gluten will increase the soft texture).
2 teaspoons baking powder (Rumford's is my choice - as well as the lid is perfect for leveling. way awesome).
1 1/2 teaspoon kosher salt (1 teaspoon if table salt)
OPTIONAL: I understand it's away from the original recipe, but if you want them after some more, I dunno. Oomph, a couple of shakes of Old Bay is actually nice.
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1 pound taters, diced
1 tablespoon paprika
2 cups canned tomato puree
1 1/2 quarts chopped quahogs (large clams)
water when needed
pepper and salt to taste
Pilot or Saltine crackers, crumbled
Inside a large nederlander oven, heat the salt pork before the fat melts. Add some onions. Prepare over gentle heat until very soft. Add some clam juice, taters, seasonings, tomato puree along with a little water.
Simmer before the taters are soft, adding the quahogs. Heat and taste for seasoning. Add water as needed. It is advisable to use old, not new, taters, simply because they thicken the chowder using their starch. Crush some pilot crackers and stir them in to the chowder to thicken it further, close to the finish from the cooking. This recipe makes about 20 8oz servings.
You hafta' continue dis ride afta' you consume just like a pig, to create room for additional! My brudda and that i could be yelling Rob in da nearest rubbish bin.
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 permit to sit down under refrigeration for many hrs in a mix of 1/2 cup all of milk and water coupled with 1/2 teaspoon salt.
Combine well the all-purpose flour, fine corn flour and onion powder inside a shallow dish.
Drain clams briefly and dip in mixture. Deep fry in herbal, about 365 levels, until golden brown although not crisp. Fry a couple of at any given time til you have the best temperature. Don't add a lot of at the same time as this will lower the high temperature too rapidly.
Drain on clean sponges and season to taste with pepper and salt while hot.
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Because of Denise!
Wet Stuff:
1 egg
6 oz. minced clams (fresh quahogs might be best)
1/2 cup Clam Liquor
1/4 cup Milk
Your wet stuff ought to be cold. Cold batter fries up better. It is a relativity factor. Make certain things are chilled before you begin.
Sift the dry stuff in to the wet stuff while mixing. The greater mixing, the greater gluten is created, the chewier the cakes is going to be. I recall them being soft, that's the way i like Them, so Mix away. If this appears like all things have get together inside a big sticky mess, start frying.
You probably did make sure to warm up some peanut oil to 360 levels, right? No? Well, you'll be able to place the batter, covered, within the fridge. It'll keep for approximately 24 hrs, if you want. Actually, should you chill the batter to have an hour before you begin, all of the better for the batter.
Use a set of wet spoons to scoop the batter (someone to scoop, someone to
scrape the very first) in to the oil. Fry until Golden Brown and Scrumptious, and drain on the cooling rack. Season all of them with fine salt (pickling salt is effective) every time they emerge from the oil.
Because of B. Jason Ouellette with this recipe! Happy frying!
Hi Neighbor. Possess a Gansett!
