Rhode Island-style foods for Triple Zero!

[Suu]

Enjoy! I can only vouch for the Doughboys since clams make me sick.


RHODE ISLAND CLAM CAKES   

2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder

Drain clams well, reserving 1/2 cup of clam broth liquid. Combine all ingredients. Drop by tablespoonfuls into medium hot oil in a deep fryer or heavy skillet.

Oil that is too hot or cakes which are too large will cause burning or uncooked centers. Adjust temperature up or down slightly to compensate. A good starting temperature is 360 degrees.

The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much. Fry only a few at a time.

Drain on paper towels. Serve with tartar sauce or Portuguese hot sauce, or just garnish with slices of lemon and a few sprigs of fresh parsley or kale. These are best while still warm, but can be served at room temperature as well.

These are an old New England favorite and have been served at Cape Cod clam shacks and Rhode Island sea-side diners for generations.

----

DOUGHBOYS

1 1/2 c. flour
1 tsp. salt
1 tsp. oil
1 tbsp. sugar
1 pkg. yeast
1 1/2 c. water


Mix and roll into a ball. Let it rise for 45 minutes. Roll bread 1/8 inch thick - 2 1/2 inches wide. 5 cups oil in pan. When oil is hot stretch dough and add to oil for 1 minute. Put in bag of sugar and shake.

----

RI-Style CLAM CHOWDER

  1  quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds)
1/2  pound  salt pork, cut into 1/4-inch cubes
4  medium onions, thinly sliced
4  large potatoes, peeled and cut into 1/2-inch cubes (3 pounds)
6  cups  water
1  (28-ounce) can crushed tomatoes
1  teaspoon  salt
1  teaspoon  freshly ground pepper
2  cups  milk
2  tablespoons  unsalted butter
1/2  cup  shredded fresh basil
Whipping cream


Drain clams, reserving liquid; set clams aside.

Cook salt pork in a Dutch oven over medium heat 5 minutes or until crisp. Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside. Add onion, and saute 5 minutes or until tender. Add clam liquid, potatoes, and 6 cups water; bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender. Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper.

Heat milk and butter until almost boiling; stir mixture into chowder. Stir in basil. Spoon 1 tablespoon whipping cream into each bowl; ladle chowder over whipping cream. Sprinkle with reserved salt pork. Serve with crackers.

[East Coast Hustle]

RI-Style CLAM CHOWDER

  1  quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds)
1/2  pound  salt pork, cut into 1/4-inch cubes
4  medium onions, thinly sliced
4  large potatoes, peeled and cut into 1/2-inch cubes (3 pounds)
6  cups  water
1  (28-ounce) can crushed tomatoes
1  teaspoon  salt
1  teaspoon  freshly ground pepper
2  cups  milk
2  tablespoons  unsalted butter
1/2  cup  shredded fresh basil
Whipping cream


Drain clams, reserving liquid; set clams aside.

Cook salt pork in a Dutch oven over medium heat 5 minutes or until crisp. Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside. Add onion, and saute 5 minutes or until tender. Add clam liquid, potatoes, and 6 cups water; bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender. Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper.

Heat milk and butter until almost boiling; stir mixture into chowder. Stir in basil. Spoon 1 tablespoon whipping cream into each bowl; ladle chowder over whipping cream. Sprinkle with reserved salt pork. Serve with crackers.

Suu, I will not lie.

this is the most tempted I have ever been to maliciously moderate someone's post.

don't you know you will get kicked out of new england for calling that pig-slop "chowder"?

ECH,
TOMATOES IN CLAM CHOWDER IS FOR MONGOLOIDS AND NEW YORKERS, NOT THAT THERE IS A DIFFERENCE.

[Triple Zero]

ok ECH, so how's it done properly?

[Dysfunctional Cunt]

This recipe is from some church cookbook my grandmother bought who knows ago.  We've messed with it along the way.  But it was good for us since in the south fresh clams didn't happen much....

New England Clam Chowder

6 ea. Potatoes, large (all purpose)

6 ea. 6 ½ oz. cans of chopped clams
4 ea.10 oz. cans of baby clams
1 ea. 8 oz. bottle of clam juice
1 qt. Heavy cream
1 ½ qts.Whole milk
1 ½ cubes chicken bouillon (2.5 oz. pkg.)

7 oz. Butter
4 oz.Bacon or salt pork, (fine dice)
2 ea. Onions, small, (fine dice)
3 stalks Celery, (fine dice)
7 oz.Flour

1 tsp.Salt
½ tsp.Garlic powder
1 tsp.Thyme
2 Tbsp.Parsley, (fresh), chopped
8 – 10 drops Tabasco sauce or ½ tsp. black pepper
6 shakes Worcestershire sauce
1 stick Butter, cut into 6 pieces & softened
1 box Oyster / soup crackers

Peel potatoes and cut small dice size. Place in cold water and cook until about ¾'s done. Strain and cool with cold water and set-aside until later.

In a medium size pot, strain clam juice from all the canned clams. Add the bottle of clam juice, h. cream, milk and chicken bouillon. Place on medium heat and slowly get this liquid hot, but don't boil! Keep stirring every few minutes. Put clams in a container, cover, and refrigerate until ready to add later.

Melt butter over medium heat in at least a 10 qt. stockpot. Add bacon, onions and celery. Sauté until onions are translucent. With a wooden spoon, slowly stir in flour until mixture resembles wet sand. Cook mixture on low to med. heat and keep stirring with a wooden spoon for 3 minutes.

Now pour about 1 qt. of the hot milk / clam juice liquid into the mixture above. Using a whisk, blend the liquid into the mixture until smooth. Add the remaining liquid and blend in well. Use the wooden spoon and scrape around the bottom of the pan to make sure you get all of the flour / butter mixture. Let this mixture come to a very slow simmer and keep stirring every few minutes. Don't Boil!!

Add the salt, garlic powder, thyme, parsley, Tabasco and Worcestershire sauces. Stir in and let the chowder simmer slowly for about 45 mins. Stir chowder every few minutes. Next, gently add the cooked potatoes and clams. Cook an additional 15 mins., then stir in the softened butter. Keep chowder on low heat and let it sit for 30 mins.

* The chowder will start to thicken when you add the liquid mixture to the butter / flour mix. After the chowder simmers slowly it will continue to thicken. Adjust the consistency of the chowder with hot milk if needed. Cooking the flour / butter mixture above cooks the rawness out of the flour and it also increases the flour power to thicken the chowder! When the chowder simmers slowly, this also cooks the raw flavor from the flour. Adding the clams near the end of the cooking process keeps them from getting to chewy or tough! ENJOY!!

[Suu]

New England Chowder =/= Rhode Island Chowder.

RI is usually clear with some tomatoes. A tomato-BASED chowder is Manhattan, if I recall.

[East Coast Hustle]

I don't care what it's called.

tomatoes DO NOT BELONG in clam chowder.

that NE Clam Chowdah recipe sounds like the real deal, although if I were doing it myself I would omit the worcestershire and tabasco.

[Suu]

I've heard tabasco being used in it often.

And again...I reiterate, clam chowder will make my throat close, so I haven't actually had the experience to taste it. I've snuck bits of clam cakes and clams casino and not DIED, but got a bit itchy, so I'd rather not slurp a soup with chunks of the stuff in there and potentially have a nasty reaction.

...Which sucks, because a restaurant I used to work for put bacon in there and it smelled fucking amazing. 

[LMNO]

Tobasco should be added as a condiment.

And i'd use Nam Pla instead of Worcsteshire[sp]

[East Coast Hustle]

those flavors are all too dominant and too dissonant to be in a good clam chowder.

though if I'm hungover, I will add a few squirts of sriracha to a bowl.

[LMNO]

I think a small amount of nam pla would add a subtle brine that compliments the clams, plus it adds a bit more of a savory character that I enjoy.