Tamarack

[Shore Driver]

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]

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]

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]

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]

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]

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]

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]

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?

[Newbiesaukee]

And" best crab cakes "must always end in "Maryland." We better be careful with this discussion or it will end up moved to the "issues" forum. Don't mess with regional specialties

[john60ri]

You may be thinking about the Shore Dinner Hall at Rocky Point Park, which was a RI institution down here for many years. Spent many a pleasant summer evening down there, but now it's all gone. Yes, it was a red chowder, and it was good, but my favorite is the white chowder, which you can get at the local Chelo's restaurants down here. A real treat, with a side order of clamcakes, of course.

[Waterbaby]

Originally Posted by Argie's Wife

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

"Red" clam chowder is usually called "Manhattan" clam chowder..........first time I was ever served that was on a cold rainy day in NY (of course), and I wouldn't eat it, sent it back, lol. It's just so not appetizing!

[Grady223]

Originally Posted by Waterbaby

"Red" clam chowder is usually called "Manhattan" clam chowder..........first time I was ever served that was on a cold rainy day in NY (of course), and I wouldn't eat it, sent it back, lol. It's just so not appetizing!

Matter of opinion, I much prefer Manhattan Clam Chowder to New England Clam Chowdah. First had Manhattan in the 50's when my folks took me to Jones Beach, it was love at first taste!

[Winnipesaukee]

Originally Posted by Grady223

Matter of opinion, I much prefer Manhattan Clam Chowder to New England Clam Chowdah. First had Manhattan in the 50's when my folks took me to Jones Beach, it was love at first taste!

Manhattan clam chowder should be outlawed. Nothing like overpowering (or covering up the lousy quality of) the clams with tomatoes. Yuck.

BTW, Manhattan chowder originated in Rhode Island...which might explain the lousy crab cakes...

[hazelnut]

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]

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]

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.

[VtSteve]

I'll stick with my favorite, Conch Fritters. Give me Conch fritters and a grilled dolphin anyday.

[Winnipesaukee]

As a part time resident of Baltimore (, hon), I can tell you that I've looked long and hard; it's close, but the best crab cakes are NOT in in Maryland (, hon). You gotta go to the Cape for that...

They use too much Ol' Bay downy'ear in Balmer, hon.

[NoBozo]

I've been a resident of RI for over 40 years. I freely admit I'm NOT a native. Clam Cakes in a seafood restaurant in this state is ......Iffy. We call them Fried Dough Balls. YES they are tasty when you're hungry..but finding a clam cake with a small fragment of a clam in it is...well lucky.

I base my opinion on THE Place in Rhode Island for Seafood...Georges in Point Judith.

Evelyn's (Summer only) in Tiverton may be another story. They are equally famous as Georges. Never heard anything negative about them...but have never been there even though they are only 10 minutes away. Cholesterol: Maybe Georges in the winter is different than "In Season". Winter is the only season we have gone there.

RI Clam Cakes: Fried Dough Balls. Just sayin. NB

[RI Swamp Yankee]

Originally Posted by NoBozo

....I base my opinion on THE Place in Rhode Island for Seafood...Georges in Point Judith. ...

No not Georges, go accross the street to Champlins, or down the road to Aunt Carrie's or up to Evelyn's

RI Clam Cakes: Fried Dough Balls. YUP!

[Argie's Wife]

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.