We taste our way through some of Rhode Island’s favorite summertime spots, starting off with the world-famous fried clams at Flo’s Clam Shack in Middletown. Next we’re off to Aunt Carrie’s in Point Judith, where the clam cake was invented over 100 years ago. Finally we finish up at Belle’s Cafe in the Newport Shipyard, where you’ll find one of the best twin lobster rolls in the state.

Episode Overview
Fried clams and lobster rolls are some of New England’s most traditional, and favorite, summertime foods. We’re taking you into the kitchens of three classic spots that are summertime favorites. First off, in Middletown, is Flo’s Clam Shack, Aquidneck Island’s most popular clam shack. We get a tour of the operation with owner Komes Rozes, and see first-hand how they do their hand-dipped, ultra-fresh clams, oysters, shrimp, and fish. After we sit down with a Fisherman’s platter, cold beer, and some live music.

Next up we head down to Point Judith, to visit Elsie Foy at Aunt Carrie’s. It was here, over 100 years ago, that the clam cake was born, and Aunt Carrie’s is still Rhode Island’s oldest and most iconic clam shack. In addition to fabulous clam cakes, fried clams and all kinds of seafood, Aunt Carrie’s is famous for their New England lobster bakes, a variety of lobster rolls, and their homemade breads and pies. We do not leave hungry.

And finally we head down the road for a taste of Belle’s Cafe, a somewhat hidden gem in the Newport Shipyard, where you can sit on the water amidst million-dollar yachts and enjoy one of the best lobster rolls we’ve ever eaten, along with fabulous variety of fresh, creative and delicious breakfast and lunch staples.

In this episode:
Flo’s Clam Shack
Aunt Carrie’s
Belle’s Cafe

Featured dishes:

  • ballards_seafood_pasta
    Seafood pasta, Ballards Inn
  • Atlantic Inn Executive Chef, Adi Mandel
    with his baked stuffed lobster
  • Baked Stuffed Lobster, Atlantic Inn
    with purple coconut sticky rice and crab hollandaise
  • Atlantic Tuna Poke
    The Atlantic Inn
  • Seared local striped bass, The Spring House
    with beet puree, roasted fennel, and mango salsa
  • Deconstructed Garden Vegetable Bruschetta, Spring House
    with garden-grown roasted black italian garlic