Point Amusement Park
|I found these recipes while
searching the internet, and after several requests, have decided to post them.
Subject: Recipe for "Rocky Point Chowder"
Date: Tue, 21 Jul 1998 16:30:40 EDT
In the 1920s and 1930s, there was a large and very popular amusement park located on Narragansett Bay in Warwick, Rhode Island. The chief attraction of the park, called "Rocky Point Amusement Park" was a huge shore dinner hall which could seat over 1000 diners at a time. The hall was built right on the Bay and was advertised as the largest shore dinner hall in the world.
The main item on the menu was Rocky Point Clam Chowder which was prepared according to the shore dinner hall's owner's well kept secret recipe. The diners were seated at both sides of very long tables as they arrived, usually in groups (there was no preferential seating) and the hot chowder was brought in in large metal pots and placed on the tables about six feet apart...about 50 pots to each table. The showdown was served with hot clam cakes, sweet corn and watermelon. (all you could eat) chowder Beer and soft drinks were available for purchase nearby.
Unfortunately, the shore dinner hall and the rest of the amusement park were totally destroyed in the hurricane of September 1938. No attempt was made to rebuild the park and the shore dinner hall until after World War II and it reopened for business in 1946. Tragedy struck again when the new park and shore dinner hall were destroyed by another hurricane in 1954. Again the amusement park and shore dinner hall were rebuilt. However, the park and the shore dinner hall were closed down for good a few years ago and they are now just a memory.
I can't recall just how I obtained the recipe for Rocky Point Clam Chowder, but here it is anyhow:
1/2 pound ground or finely diced salt
In a large dutch oven, heat the salt pork until the fat melts. Add the onions. Cook ocher gentle heat until very soft. Add the clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until the potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add water if needed. It is best to use old, not new, potatoes, because they thicken the chowder with their starch. Crush some pilot crackers and stir them into the chowder to thicken it further, near the end of the cooking. This recipe makes about 20 8oz servings. Happy Eating.
Subject: Rocky Point Clam Cakes
(I was told this recipe is NOT good!
I am including another one. You can be the judge.)
Since you posted the recipe for Rocky Point Clam Chowder which I recently submitted, I have received several requests for my recipe for clam cakes. Unfortunately, I do not have the Rocky Point recipe for clam cakes. However, I obtained the following clam cake recipe from the book "Clam Shack Cookery" by Phil Schwind.
3 cups ground quahogs (chowder clams)
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 chowder. Makes 10 to 12 servings.
RECIPE 2 - From B. Jason Ouellette