Tamarack

gonetoolong · 04-12-2010, 09:33 AM

Hi Phoenix. Just as an FYI, we use 100% North Atlantic (you can tell by their accent & Red Sox hats) lobster. No langostino(sp?) & just a little mayo. Just outta curiosity, how do y'all think lobster would go on a pizza?

Jim C

sa meredith · 04-12-2010, 10:46 AM

Lobster Pizza???? For me, not so much. Strange mix of flavors. Who knows... Give it a bid.
Jim...I'm curious...are you the same owner from a few years back when that whole deal about the kid who needed the weekend off, and then got fired, thing went down.
As a disclosure, I state that I fell on the side of the restaurant in that debate.

gonetoolong · 04-12-2010, 11:46 AM

Hi SA. One of the same owners (the last one) but not the managing partner at the time. That was one of my brothers who are no longer involved. As an FYI, one of them posted using my logon as he didn't and still doesn't have one.

CGI3 · 04-12-2010, 01:53 PM

I have not been there in quite some time. But whats a pint of fried clams going for now a days?

Tiger Lilly · 04-12-2010, 03:30 PM

A summer is not complete for us without at least one trip to Tamarack's for onion rings, fried clams, and chocolate frappes - yum! My mouth is watering just thinking about it!

MaidenCove07 · 08-22-2010, 01:48 PM

Let me start this by saying that for 30 of my 40 years, Tamarack had been my favorite seafood stop. Service was fast and friendly and the food was outstanding. They no longer curry as much favor as far as I'm concerned and I'm confident I'll not be back. What a shame.
I knew of the new ownership and gave them a while to work out the kinks.
Went twice this summer and it was horrible both times.
The coating on the onion rings was so bitter and soggy - and I know they were fresh out of the fryer because I saw them flipped then boxed. The onions themselves weren't yet cooked all the way on the thicker slices either.
I ordered fried clams as well and the coating was the same soggy bitter yuk as the rings. The small ones usually promise a sweet and tender clam, but not this batch. My guess is that they were frozen. The smallest clams were as chewy as the larger ones - and for $12.9 per 1/2 pint???
I had hope for my lobster roll which was absolutely 100% lobster meat, but the lobster was warm, not like cooked in butter warm, but like it had been sitting out of the fridge too long

I took it home and got it nice and cold before eating it, but the serving temperature surely is well above acceptable ranges for a meat and mayo item.
Anyway, I feel a sense of loss at the poor quality. The new owners are SO far removed from the old Tamarack gang that really cared about the product, that they've removed all of the signs about lake and restaurant history and such, leaving holes and fade marks on the building. I should have discerned the level of care from that alone when I pulled up.
Too bad really, I have a lot of good memories there.

RailroadJoe · 08-22-2010, 05:40 PM

If you want good fried clams, I recommend the Dipsy Doodle Ice Cream shop in Northfield just south of the Tilton center.

Tiger Lilly · 08-23-2010, 09:14 AM

We were EXTREMELY disappointed with our visit to Tamaracks this summer, as well. We were so looking forward to a thick chocolate frappe and they claimed to be out of milk!! The onion rings alone used to be to die for, but no longer. I'm very, very sad about it. Word must have spread because we were there at the dinner hour and there were only a few customers. The lines used to be out in the street.

gonetoolong · 08-23-2010, 10:58 AM

This is Jim, I'm the last of the 3 brothers still involved with Tamarack. I am SO sorry that your experience at Tamarack was a bad one ! In the last 2 years that I've been running it I have put in a lot of effort to see that everything that goes out our windows is far above average. The only time we use frozen clams is when the price spikes from about $70.00 up to $110 - $120 a gallon Again, I am very sorry we weren't up to your expectations. My only wish is that if you have a problem, please please please, bring it to our attention! If we don't know there's a problem, we can't fix it and believe me, we want to fix any issues before we read about them like this. Also, it gives us a chance to backtrack the issue, was it the cook, was it the fryer, the clam fry, the product?....whatever, we want (& need) to know! I want happy customers and not dissapointed ones. Please come in again and ask for me or for Tracey. I promise I will make this right for you.

Sincerely,

Jim Clayton

Yeah.. the frappes, about that....I had 2, not 1 but 2, 2 employees who did not like making frappes. If they weren't in the mood to make them, they'd just say, "Sorry, we're out of milk".
They have since 'decided to seek other opportunities". & good luck to them I say!

VitaBene · 08-23-2010, 11:12 AM

Jim,

Thanks for posting- good luck with your operation. I think everyone wants to see all of our locally owned restaurants and businesses thrive.

VtSteve · 08-23-2010, 06:34 PM

Feedback is truly important, especially if the owner is willing to listen

You have a national treasure there Jim. I can only imagine, it's pretty tough to manage and supervise seasonal staff, and then deal with volatile prices. I used to survive on whole-belly clams, long hot dogs, and onion rings there. Granted, a family of four used to be able to eat that for a lot less. But my long dogs and clams were a religion for the summer.

As you can see, the Tamarack is an institution we all want to see survive and thrive

Shore Driver · 08-26-2010, 09:32 AM

I was in there this summer for the first time in years. The place needed a cleaning up around the grounds for sure. The trash barrels had no bags in them but that did not stop people from putting trash in there. Stuff was blowing everywhere. As for the food, soggy fries had a bitter aftertaste and the clams were nothing special. Did moving to zero-trans-fat oil make all fried foods taste lousy? Or is it me?

The pizza place out back was not even open (dinner only?) which was the reason I went after reading a few good reviews here.

Won't be headed back there soon.

john60ri · 08-26-2010, 04:12 PM

I stopped at the Tamarack a couple of summers ago and asked the guy behind the counter if he had any clamcakes. He stared at me for bit, and then I think he said "What's a clamcake?" It was kind of embarrassing.

hazelnut · 08-26-2010, 05:08 PM

Quote:

Originally Posted by john60ri

I stopped at the Tamarack a couple of summers ago and asked the guy behind the counter if he had any clamcakes. He stared at me for bit, and then I think he said "What's a clamcake?" It was kind of embarrassing.

So what is a clamcake(sp)? I've heard of Crab Cakes and Fried Clams, even Stuffed Clams but I've never eaten a Clam Cake.

So who was embarrassed you or him? I think asking for a Clam Cake would be seeing that I've never seen it on any menu at any take-out style or other restaurant for that matter.

Jonas Pilot · 08-26-2010, 05:23 PM

R. I. 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.

Great for Summer picnics and cookouts!

Meredith lady · 08-26-2010, 07:58 PM

I grew up in RI and clamcakes, chowder (with the clear broth) and fritters (clam or corn) were a staple in the summer. Delicious!

pops · 08-26-2010, 09:23 PM

Rhode Island style = clam fritter

Maine style= A mix of chopped sea clams,potato and cracker meal. Disk shaped about the size of an air hockey puck.

We serve the Maine style. They are made by Harmons.

Pop's

BroadHopper · 08-27-2010, 09:08 PM

Quote:

Originally Posted by Meredith lady

I grew up in RI and clamcakes, chowder (with the clear broth) and fritters (clam or corn) were a staple in the summer. Delicious!

I had the best clam chowder in RI at the tip of Rocky Point on Narragansett Bay. There use to be an amusement park next door. It wasn't clear, it was a tomato broth. The 'Rhodies' claims it was the best clam chowder on Earth. The also had the best crab cakes. Can't recall the name of the place.

Argie's Wife · 08-28-2010, 08:17 AM

Quote:

Originally Posted by BroadHopper

I had the best clam chowder in RI at the tip of Rocky Point on Narragansett Bay. There use to be an amusement park next door. It wasn't clear, it was a tomato broth. The 'Rhodies' claims it was the best clam chowder on Earth. The also had the best crab cakes. Can't recall the name of the place.

Please tell me you didn't just use the words "chowder" and "tomato broth" in the same sentence?

hazelnut · 08-27-2010, 08:01 AM

Quote:

Originally Posted by Jonas Pilot

R. I. 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.

Great for Summer picnics and cookouts!

OH MAN those sound gooooooooooooodddd. I need to try these! I think I'm headed to Pops this weekend now!!!!

john60ri · 08-27-2010, 08:42 PM

If any of you folks are down in RI during the summer, make sure you try some clamcakes. My favorite place is Evelyn's in Tiverton, but there are many other places. Next time up there I'll try the ones at Pops, although I gotta say the Maine clamcake does not sound like the ones we have down here.

RI Swamp Yankee · 08-28-2010, 08:00 PM

Quote:

Originally Posted by john60ri

.... I gotta say the Maine clamcake does not sound like the ones we have down here.

You are right, Maine clamcakes are quite different from the "real clamcakes" in RI. After several trips to Maine I have to say most of the Maine versions I have had are pretty good.

Argie's Wife · 08-26-2010, 09:57 PM

Quote:

Originally Posted by john60ri

I stopped at the Tamarack a couple of summers ago and asked the guy behind the counter if he had any clamcakes. He stared at me for bit, and then I think he said "What's a clamcake?" It was kind of embarrassing.

And you couldn't think of some way to wind this guy up?

Oh, man... I'd have been going on about frosting, decorations, and wanting "Happy Birthday Louis" written on my clamcake.

04-12-2010, 10:46 AM	#2
sa meredith Senior Member Join Date: Jun 2007 Posts: 986 Blog Entries: 1 Thanks: 32 Thanked 352 Times in 137 Posts	Lobster Lobster Pizza???? For me, not so much. Strange mix of flavors. Who knows... Give it a bid. Jim...I'm curious...are you the same owner from a few years back when that whole deal about the kid who needed the weekend off, and then got fired, thing went down. As a disclosure, I state that I fell on the side of the restaurant in that debate.

08-22-2010, 01:48 PM	#6
MaidenCove07 Senior Member Join Date: Jan 2007 Location: Manchester in Winter, Weirs Beach in Summer & Fall Posts: 132 Thanks: 29 Thanked 17 Times in 7 Posts	How incredibly disappointing Let me start this by saying that for 30 of my 40 years, Tamarack had been my favorite seafood stop. Service was fast and friendly and the food was outstanding. They no longer curry as much favor as far as I'm concerned and I'm confident I'll not be back. What a shame. I knew of the new ownership and gave them a while to work out the kinks. Went twice this summer and it was horrible both times. The coating on the onion rings was so bitter and soggy - and I know they were fresh out of the fryer because I saw them flipped then boxed. The onions themselves weren't yet cooked all the way on the thicker slices either. I ordered fried clams as well and the coating was the same soggy bitter yuk as the rings. The small ones usually promise a sweet and tender clam, but not this batch. My guess is that they were frozen. The smallest clams were as chewy as the larger ones - and for $12.9 per 1/2 pint??? I had hope for my lobster roll which was absolutely 100% lobster meat, but the lobster was warm, not like cooked in butter warm, but like it had been sitting out of the fridge too long I took it home and got it nice and cold before eating it, but the serving temperature surely is well above acceptable ranges for a meat and mayo item. Anyway, I feel a sense of loss at the poor quality. The new owners are SO far removed from the old Tamarack gang that really cared about the product, that they've removed all of the signs about lake and restaurant history and such, leaving holes and fade marks on the building. I should have discerned the level of care from that alone when I pulled up. Too bad really, I have a lot of good memories there.

08-23-2010, 10:58 AM	#9
gonetoolong Member Join Date: Jan 2007 Posts: 40 Thanks: 12 Thanked 24 Times in 8 Posts	Maiden Cove & Tiger Lily... This is Jim, I'm the last of the 3 brothers still involved with Tamarack. I am SO sorry that your experience at Tamarack was a bad one ! In the last 2 years that I've been running it I have put in a lot of effort to see that everything that goes out our windows is far above average. The only time we use frozen clams is when the price spikes from about $70.00 up to $110 - $120 a gallon Again, I am very sorry we weren't up to your expectations. My only wish is that if you have a problem, please please please, bring it to our attention! If we don't know there's a problem, we can't fix it and believe me, we want to fix any issues before we read about them like this. Also, it gives us a chance to backtrack the issue, was it the cook, was it the fryer, the clam fry, the product?....whatever, we want (& need) to know! I want happy customers and not dissapointed ones. Please come in again and ask for me or for Tracey. I promise I will make this right for you. Sincerely, Jim Clayton Yeah.. the frappes, about that....I had 2, not 1 but 2, 2 employees who did not like making frappes. If they weren't in the mood to make them, they'd just say, "Sorry, we're out of milk". They have since 'decided to seek other opportunities". & good luck to them I say! Last edited by gonetoolong; 08-23-2010 at 11:06 AM. Reason: add a P.S.

08-26-2010, 04:12 PM	#13
john60ri Senior Member Join Date: Mar 2009 Location: Pawtucket RI Posts: 146 Thanks: 1 Thanked 22 Times in 16 Posts	Tamarack I stopped at the Tamarack a couple of summers ago and asked the guy behind the counter if he had any clamcakes. He stared at me for bit, and then I think he said "What's a clamcake?" It was kind of embarrassing.

08-26-2010, 05:23 PM	#15
Jonas Pilot Senior Member Join Date: Apr 2005 Location: Wolfeboro, New Hampshire is my home, 24-7-365 Posts: 1,686 Thanks: 1,047 Thanked 336 Times in 189 Posts	Clam cakes are groovy! R. I. 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. Great for Summer picnics and cookouts!

04-12-2010, 09:33 AM	#1
gonetoolong Member Join Date: Jan 2007 Posts: 40 Thanks: 12 Thanked 24 Times in 8 Posts	Hi Phoenix. Just as an FYI, we use 100% North Atlantic (you can tell by their accent & Red Sox hats) lobster. No langostino(sp?) & just a little mayo. Just outta curiosity, how do y'all think lobster would go on a pizza? Jim C

04-12-2010, 11:46 AM	#3
gonetoolong Member Join Date: Jan 2007 Posts: 40 Thanks: 12 Thanked 24 Times in 8 Posts	Hi SA. One of the same owners (the last one) but not the managing partner at the time. That was one of my brothers who are no longer involved. As an FYI, one of them posted using my logon as he didn't and still doesn't have one.

04-12-2010, 01:53 PM	#4
CGI3 Senior Member Join Date: Jul 2009 Posts: 91 Thanks: 135 Thanked 18 Times in 11 Posts	I have not been there in quite some time. But whats a pint of fried clams going for now a days?

04-12-2010, 03:30 PM	#5
Tiger Lilly Member Join Date: Jun 2008 Location: Melvin Village & West Virginia Posts: 42 Thanks: 4 Thanked 3 Times in 2 Posts	A summer is not complete for us without at least one trip to Tamarack's for onion rings, fried clams, and chocolate frappes - yum! My mouth is watering just thinking about it!

08-22-2010, 05:40 PM	#7
RailroadJoe Senior Member Join Date: Jan 2010 Posts: 620 Thanks: 259 Thanked 158 Times in 100 Posts	If you want good fried clams, I recommend the Dipsy Doodle Ice Cream shop in Northfield just south of the Tilton center.

08-23-2010, 09:14 AM	#8
Tiger Lilly Member Join Date: Jun 2008 Location: Melvin Village & West Virginia Posts: 42 Thanks: 4 Thanked 3 Times in 2 Posts	We were EXTREMELY disappointed with our visit to Tamaracks this summer, as well. We were so looking forward to a thick chocolate frappe and they claimed to be out of milk!! The onion rings alone used to be to die for, but no longer. I'm very, very sad about it. Word must have spread because we were there at the dinner hour and there were only a few customers. The lines used to be out in the street.

The Following 2 Users Say Thank You to gonetoolong For This Useful Post:
chipj29 (08-23-2010), VtSteve (08-23-2010)

08-23-2010, 11:12 AM	#10
VitaBene Senior Member Join Date: Jul 2007 Location: Moultonborough Posts: 3,576 Thanks: 1,611 Thanked 1,632 Times in 839 Posts	Jim, Thanks for posting- good luck with your operation. I think everyone wants to see all of our locally owned restaurants and businesses thrive.

08-23-2010, 06:34 PM	#11
VtSteve Senior Member Join Date: Apr 2008 Posts: 1,320 Blog Entries: 1 Thanks: 230 Thanked 361 Times in 169 Posts	Feedback is truly important, especially if the owner is willing to listen You have a national treasure there Jim. I can only imagine, it's pretty tough to manage and supervise seasonal staff, and then deal with volatile prices. I used to survive on whole-belly clams, long hot dogs, and onion rings there. Granted, a family of four used to be able to eat that for a lot less. But my long dogs and clams were a religion for the summer. As you can see, the Tamarack is an institution we all want to see survive and thrive

08-26-2010, 09:32 AM	#12
Shore Driver Senior Member Join Date: Apr 2008 Location: Tolland CT Posts: 194 Thanks: 20 Thanked 31 Times in 25 Posts	I was in there this summer for the first time in years. The place needed a cleaning up around the grounds for sure. The trash barrels had no bags in them but that did not stop people from putting trash in there. Stuff was blowing everywhere. As for the food, soggy fries had a bitter aftertaste and the clams were nothing special. Did moving to zero-trans-fat oil make all fried foods taste lousy? Or is it me? The pizza place out back was not even open (dinner only?) which was the reason I went after reading a few good reviews here. Won't be headed back there soon.

08-26-2010, 07:58 PM	#16
Meredith lady Senior Member Join Date: Jun 2008 Posts: 217 Thanks: 290 Thanked 138 Times in 26 Posts	Rhode Island I grew up in RI and clamcakes, chowder (with the clear broth) and fritters (clam or corn) were a staple in the summer. Delicious!

08-26-2010, 09:23 PM	#17
pops Senior Member Join Date: Jul 2009 Posts: 82 Thanks: 24 Thanked 281 Times in 59 Posts	two styles of clam cakes Rhode Island style = clam fritter Maine style= A mix of chopped sea clams,potato and cracker meal. Disk shaped about the size of an air hockey puck. We serve the Maine style. They are made by Harmons. Pop's

The Following User Says Thank You to Argie's Wife For This Useful Post:
RI Swamp Yankee (08-28-2010)

08-27-2010, 08:42 PM	#21
john60ri Senior Member Join Date: Mar 2009 Location: Pawtucket RI Posts: 146 Thanks: 1 Thanked 22 Times in 16 Posts	Clamcakes If any of you folks are down in RI during the summer, make sure you try some clamcakes. My favorite place is Evelyn's in Tiverton, but there are many other places. Next time up there I'll try the ones at Pops, although I gotta say the Maine clamcake does not sound like the ones we have down here.