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Cooking & Baking

Stinky The Clown

(68,964 posts)

6. Sparkly and I both recall them from the Connecticut shore where we both grew up.

Reply to grasswire (Reply #5)

Wed Sep 26, 2012, 10:05 PM

Sep 2012

She in the eastern end of the state, near Rhode Island and me in the west, close to NY.

The best description we can come up with is a doughnut-like fried thing made with clam juice and chunks of clam. They're deep fried.

Are you familiar with hush puppies? Clam fritters are similar in size (and often shape), but lighter and less dense. Hush puppies are made with a cornmeal batter. Clam fritters are made with a flour batter.

Neither of us are at all familiar with the "clam cakes" you describe. As you suggest, maybe they're from further north.

Here are clam fritters as we recall them:

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Highlight:

Clam Chowder - New England or Manhattan? [View all] pinto Sep 2012 OP

Adulterating perfectly good chowder with tomatoes is indeed a venal sin n/t ProgressiveProfessor Sep 2012 #1

Amen, brother Fortinbras Armstrong Oct 2012 #20

I literally can't choose Stinky The Clown Sep 2012 #2

How do you like your lobster rolls? pinto Sep 2012 #3

Mixed with clams! Stinky The Clown Sep 2012 #4

what do you consider a clam fritter? grasswire Sep 2012 #5

Sparkly and I both recall them from the Connecticut shore where we both grew up. Stinky The Clown Sep 2012 #6

yep, that's what I had in Tidewater Virginia. grasswire Sep 2012 #8

That's clam cake. Gormy Cuss Sep 2012 #10

thank you for the local input grasswire Oct 2012 #14

Born in Manhattan, as was Dad, elleng Sep 2012 #7

Obviously, living in Manhattan has deadened your taste Fortinbras Armstrong Oct 2012 #21

Even tho I only 'lived' in Manhattan as long as I was in the hospital in which I was born??? elleng Oct 2012 #23

New England Clam Chowder is my favorite. Lugnut Sep 2012 #9

I like both home-style New England chowders (which are NOT Boston chowders) Gormy Cuss Sep 2012 #11

Yeah, in my neck of New England (on the coast, Mass / NH border) chowder was unthickened. pinto Sep 2012 #12

Yup, that simple. Gormy Cuss Sep 2012 #13

what ingredients do you think of in Boston chowder? nt grasswire Oct 2012 #15

Cream, flour, butter, small diced potatoes, minced clams with juices, a little grated onion Gormy Cuss Oct 2012 #16

I like both but they have to be homemade. Canned clam chowder doesn't cut it. no_hypocrisy Oct 2012 #17

Chowdah means hifiguy Oct 2012 #18

Good Manhattan trumps mediocre Boston Retrograde Oct 2012 #19

When I was in Umbria Fortinbras Armstrong Oct 2012 #22

I love BOTH styles. Mostly I eat Manhattan style these days because of the veggies and no cream. kestrel91316 Oct 2012 #24

I can see folks wanting to avoid the cream. There's a New England off-shoot pinto Oct 2012 #25

Sorry. I wouldn't eat soup with broccoli or brussels sprouts in it if you paid me. kestrel91316 Oct 2012 #26

LOL. My favorite Brussels sprouts are halved, drenched in olive oil and grilled. pinto Oct 2012 #27

Mine: Halved, pan braised, and dressed lightly with balsamic vinegar. kestrel91316 Oct 2012 #28

+1 pinto Oct 2012 #29

I voted New England BarbaRosa Oct 2012 #30