Rocky Point Amusement Park's Clam Cakes

Recipe Ingredients

3 cups	711ml	Ground quahogs (hard-shell chowder clams)
3 cups	187g / 6.6oz	Corn meal (preferably white)
1 cup	62g / 2.2oz	All-purpose flour
6 teaspoons	30ml	Baking powder
3		Eggs
1 cup	237ml	Milk
1 cup	237ml	Quahog juice - or more as needed

Recipe Instructions

Mix corn meal, flour and baking powder. Beat eggs separately and add milk to it. Combine milk, eggs and quahogs to dry ingredients and stir, adding enough quahog juice to make a smooth, thick batter.

Fry the batter by a gravy-sized spoonful in deep fat at 360 degrees until well browned. Drain on a brown paper bag or paper towel. Serve hot with the hot Rocky Point Clam Chowder (see recipe).

This recipe yields 10 to 12 servings.

Source:
Clam Shack Cookery by Phil Schwind, (International Marine Publishing - Company, 1975)

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