If you’ve never sunk your teeth into a crispy ball of clam-stuffed dough, you’re missing a major part of Rhode Island culture. James Beard blogger and chef Hank Shaw said it best when he eloquently stated, “think clam beignet, or donut hole. Only savory. Crispy, golden brown on the outside, pillowy and light on the inside… Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down one of these little glories after another.” Clam cakes have been part of a full “shore dinner” for decades, and these salty morsels of fried heaven are often served with New England or Rhode Island style chowder and are generally made with quahogs (Rhode Island’s state shellfish). Find perfectly prepared cakes at Champlin's. 256 Great Island Road, Narragansett, 783-3152.
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