The communal consumption of clam-flavored doughnut holes is a near-sacred summer ritual in Rhode Island and almost nowhere else. Clam cakes' origins as a filling first course at Victorian clambakes hold the key to this mystery, Great Clam Cake and Fritter Guide author Carolyn Wyman will argue in an illustrated presentation on Thursday, August 10 at 6:30 pm. in the Salem Family Auditorium.

Wyman's talk, which is based on her newly released book, will dig deep into the history, culture, and cuisine of this cultish regional specialty, which was first served at pavilions and amusement parks surrounding Narragansett Bay in the mid-to-late 1800s, including the still fondly-remembered Rocky Point and Crescent Park.

Carolyn's new book. Copies will be available for purchase.	Machine used in the 1940s to loosen the clam meat before hand-shucking. Image Source: Blount's Clam Shack

Talk-goers will also learn the stories behind the roadside restaurants and drive-ins that replaced the resorts as clam-cake sources when cars replaced steamboats and trolleys as Americans' favorite mode of transportation, including Portsmouth's Flo's, which started with Flora Helger repurposing an old chicken coop as a seafood takeout stand in 1936; Blount's of Warren, a national soup maker whose clam shacks are a tribute to the business' roots as an oyster and clam harvester; and Evelyn's of Tiverton, renowned for its peaceful Nanaquaket Pond setting and TV-famous lobster chow mein.

A book signing will follow the 45-minute presentation and we will have fresh clam cakes from Blount's Clam Shack in Warren for snacking (while supplies last).

Free and open to all. Please register so we can plan for clam cakes!

About the Author:

Carolyn Wyman is the Rhode Island native author of seven previous food books, including The Great American Chocolate Chip Cookie Book, Better Than Homemade, Spam: A Biography,  Jell-O: A Biography and The Great Philly Cheesesteak Book, about the favorite fatty food in her current hometown of Philadelphia. But she was weaned on clam cakes and stuffies and still has Del's and coffee milk running through her veins.

The Great Clam Cake and Fritter Guide (Globe Pequot, $21.95) is the definitive clam cake history, cookbook and travel guidebook, discussing artistic and event tributes to this food and containing more than 20 recipes and 50 restaurant profiles.