Rhode Island Clambake In A Bowl Recipes

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RHODE ISLAND CLAMBAKE IN A BOWL



Rhode Island Clambake in a Bowl image

This stovetop stew is a loose interpretation of the three-day beachside fest known as the New England clambake, that picture-perfect steaming seaweed pit immortalized each August by every shiny food magazine. How do all those beautiful people stay so crisp and clean after digging a sand pit and hauling rocks? One summer, on the beach in Charlestown, Rhode Island, we were actually asked by the crew of a popular food television program to stay out of camera range until they finished a shoot. Our cluttered site didn't convey casual flawlessness. Rhode Island Clambake in a Bowl is not only less work, it's a much cheaper cheater because we're skipping the lobster. Instead of a plate of steamed seafood with a little piece of corn on the cob, a sausage link, and a stray potato, this stew is meant to be served in bowls, with bread for sopping up the clam broth.

Yield makes 6 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter
1 medium onion, chopped
1 pound smoked sausage, mild or spicy, quartered and cut into small chunks
3 medium red potatoes, cut into 1/2-inch cubes (3 to 4 cups)
2 cups dry white wine
2 cups water or 1 cup clam juice and 1 cup water
One 16-ounce package frozen corn, thawed
Kosher salt
4 dozen cherrystone clams, rinsed and soaked in ice water
Chopped fresh parsley
Lemon slices, hot pepper sauce, and warm French bread

Steps:

  • MELT the butter in a large Dutch oven or heavy soup pot with a lid. Add the onion and cook over medium heat until softened, 5 to 7 minutes.
  • While the onion cooks, Brown the sausage in a large skillet.
  • ADD the sausage, potatoes, wine, and water to the onion. Bring the broth to a boil over high heat. Reduce the heat and simmer, partially covered, until the potatoes are just tender, 20 to 30 minutes.
  • STIR in the corn and bring to a boil. Season the broth lightly with salt to taste. Reduce the heat, add the clams, and cover the pot. Simmer until the clams open, 5 to 7 minutes. Discard any clams that don't open. Spoon the stew into large bowls and top with parsley. Serve with lemon slices, hot pepper sauce, and bread.

RHODE ISLAND CLAM CAKES



Rhode Island Clam Cakes image

Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder!

Provided by quotFoodThe Way To

Categories     Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons baking powder
2 eggs, beaten
1/2 cup milk
1 (6 ounce) can minced clams, undrained
1/4 cup dried onion flakes
oil, to fry

Steps:

  • Mix all ingredients together;.
  • Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
  • Drain on paper towels.
  • Salt as desired and serve hot.

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