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Rocky Point Clam Cake Recipe

I’ve been perfecting the art of clam cakes for years, and the Rocky Point Clam Cake recipe is a treasured classic in my kitchen.

These little golden nuggets are a crispy, clammy delight that I can’t get enough of.

I always insist on using fresh clams for that authentic ocean flavor.

Here’s a tip:

Don’t overcrowd the frying oil, it ensures each cake cooks evenly and gets that perfect crunch.

What I love most is their ability to bring the essence of a seaside summer right to my table, no matter the season.

How to Make Rocky Point Clam Cake

Rocky Point Clam Cake Recipe

Ingredients List

To make these delicious Rocky Point Clam Cakes, you will need the following ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 large eggs (beaten)
  • 8 ounces chopped fresh clams (with juice)
  • 1-2 tablespoons clam juice (reserved from the chopped clams, if necessary)
  • Vegetable oil (for deep frying)

Step-by-step process

Step 1: Prepare the dry ingredients

In a large mixing bowl, sift together the following:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Step 2: Combine the wet ingredients

In a separate medium mixing bowl, combine the following:

  • 1/2 cup milk
  • 2 large eggs (beaten)

Afterward, add the chopped clams and the reserved clam juice to the milk and egg mixture.

Gradually stir in the dry ingredients until a thick and smooth batter forms.

Step 3: Preparing the frying oil

In a deep fryer or a large, deep pot, heat your preferred vegetable oil to 360°F (180°C).

Make sure there’s enough oil to submerge your clam cakes while deep frying completely.

Step 4: Frying the clam cakes

Once the oil has reached the desired temperature, drop heaping spoonfuls of the clam cake batter into the hot oil.

Be careful not to overcrowd the pot or fryer.

Cook the clam cakes until they are golden brown on all sides—this should take about 3-4 minutes per side.

Step 5: Draining and cooling

Place a wire cooling rack on top of a baking sheet or line a plate with paper towels.

Remove the cooked clam cakes from the oil with a slotted spoon and place them on the prepared area to drain and cool.

Serve your Rocky Point Clam Cakes hot with your favorite dipping sauce or condiments.

Enjoy these delicious Rhode Island-style clam cakes reminiscent of the now-closed Rocky Point Amusement Park’s famous clam shack.

Side Dishes for Rocky Point Clam Cake

Rocky Point Clam Cakes are a signature dish from the former Rocky Point Amusement Park in Rhode Island.

These deep-fried treats made with corn meal and clams are a popular choice among Rhode Islanders.

Enhance your Rocky Point Clam Cake experience with the following side dishes that perfectly complement its flavors:

Cold Beer

Nothing beats the combination of succulent clam cakes and an ice-cold beer.

A refreshing lager or a light ale will help balance the rich taste of the clam cakes and cleanse the palate between bites.

Enjoy your clam cake meal with your favorite beer for a true Rhode Island experience.

Coleslaw

Another ideal side dish is coleslaw, which adds a crunchy and refreshing element to your meal.

The cool, creamy taste of coleslaw pairs perfectly with the warm, crispy texture of clam cakes.

Serve a generous helping of coleslaw on the side to create a satisfying balance of flavors.

Corn on the Cob

Corn on the cob is a summer staple, and it’s a great side dish to serve with Rocky Point Clam Cakes.

The sweet, buttery corn complements the savory clam cakes and offers a nice contrast in textures.

Serve your corn on the cob grilled or boiled with a sprinkle of salt and a dab of butter.

Ingredients Substitutes

When making Rocky Point clam cakes, you might find yourself in need of ingredient substitutes.

Here are a few alternatives you can consider to achieve a similar taste and texture:

Clam Juice Substitute

If you’re unable to find clam juice, you can use fish stock or chicken broth as an alternative.

This will infuse your clam cakes with a different, yet still savory, seafood flavor and keep the desired consistency in the batter.

Milk Substitute

Instead of regular milk, you can opt for a dairy-free alternative like almond milk, soy milk, or even coconut milk.

This will change the flavor of your clam cakes slightly, but the batter’s texture should remain similar.

Remember to adjust the quantity of these substitutes based on the consistency of your batter.

Achieving a smooth, thick batter is crucial for tasty, well-textured clam cakes.

How to Store Rocky Point Clam Cake

When storing your Rocky Point Clam Cakes, it’s essential to ensure they maintain their delicious taste and texture.

Here, we’ll discuss some tips for prolonging the freshness of your clam cakes so you can enjoy them later on.

Firstly, drain on paper towels after frying the clam cakes to remove excess oil.

This step is crucial, as it prevents your clam cakes from becoming too greasy, which can negatively affect their texture and taste during storage.

Once the clam cakes have drained and cooled down, you can choose to store them in different ways depending on how long you plan to keep them and if you want them chilled or frozen.

Store in the refrigerator

Place the cooked clam cakes in a single layer on a plate or tray lined with paper towels.

Cover the plate with plastic wrap, ensuring it seals around the edges to prevent the cakes from absorbing any odors.

You can store them for up to three days in the refrigerator.

To reheat, warm them in the oven or toaster for a few minutes until heated through.

Store in the freezer

For longer-term storage, place the cooled clam cakes in a single layer on a baking sheet lined with parchment paper.

Allow them to freeze until solid (about 2 hours), then transfer them to an airtight freezer bag or container.

Label the bag with the date so you know its freshness.

Frozen clam cakes can be stored for up to three months.

To reheat, bake them in the oven at 350°F (180°C) for 10-15 minutes or until heated through.

By following these storage methods, you can ensure your cooked clam cakes retain their flavor and texture, allowing you to enjoy them with your favorite dipping sauces or as a savory side dish at a later time.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Rocky Point Clam Cake:

Overmixing the batter.

To make delicious clam cakes, be cautious not to overmix the batter.

When combining the wet and dry ingredients, ensure that you stir just enough to combine them.

Overmixing leads to dense, heavy clam cakes instead of light and fluffy ones.

Using the wrong oil or temperature for frying.

The choice of oil and its temperature play a crucial role in making perfect clam cakes.

When using a deep fryer, opt for peanut oil or another oil with a high smoke point.

Make sure the oil is heated to 350 degrees Fahrenheit before adding your clam cake batter.

An excessively high or low temperature will result in either undercooked or overcooked clam cakes.

Making oversized clam cakes.

The humble clam cake should be about the size of a donut hole.

Preparing them too large may make it difficult to cook them evenly, leading to a dry exterior with an undercooked center.

To ensure that your clam cakes are cooked perfectly, use a small ice cream scoop or spoon to drop the batter into the hot oil.

Rocky Point Clam Cake Recipe

Rocky Point Clam Cake Recipe

They originated from the famous Rocky Point Amusement Park and have become a favorite dish for those who love seafood.
These tasty morsels, filled with chopped clams and a flavorful batter, are perfect for enjoying at a get-together or as a delightful appetizer.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 10
Equipment
  • 1 large mixing bowl
  • 1 deep fryer
  • 1 wire cooling rack
  • 1 separate medium mixing bowl
Ingredients
  
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 large eggs beaten
  • 8 ounces chopped fresh clams with juice
  • 1-2 tablespoons clam juice reserved from the chopped clams, if necessary
  • Vegetable oil for deep frying
Instructions
 
  • In a large mixing bowl, sift together the following:
    1 cup all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt 
  • In a separate medium mixing bowl, combine the following:
    1/2 cup milk
    2 large eggs (beaten) 
    Afterward, add the chopped clams and the reserved clam juice to the milk and egg mixture.
    Gradually stir in the dry ingredients until a thick and smooth batter forms.
  • In a deep fryer or a large, deep pot, heat your preferred vegetable oil to 360°F (180°C).
    Make sure there's enough oil to completely submerge your clam cakes while deep frying.
  • Once the oil has reached the desired temperature, drop heaping spoonfuls of the clam cake batter into the hot oil.
    Be careful not to overcrowd the pot or fryer.
    Cook the clam cakes until they are golden brown on all sides—this should take about 3-4 minutes per side.
  • Place a wire cooling rack on top of a baking sheet or line a plate with paper towels.
    Remove the cooked clam cakes from the oil with a slotted spoon and place them on the prepared area to drain and cool.
    Serve your Rocky Point Clam Cakes hot with your favorite dipping sauce or condiments.
    Enjoy these delicious Rhode Island-style clam cakes reminiscent of the now-closed Rocky Point Amusement Park's famous clam shack.

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