Top-notch Rhode Island Seafood Restaurants
Clam cakes and chowder, fish and chips, calamari, lobster rolls and daily catches; we've got it all.
Clam cakes and Chowder
Some locals won’t call it summer until they’ve hit Iggy’s for chowder and clam cakes (just don’t forget the fluffy doughboys for dessert!), and no matter if you end up in Warwick or Narragansett, you’re in for some spectacular ocean views. Warwick and Narragansett.
The idea of getting clam cakes and chowder from a location not by the water might seem odd, but hear us out. Rocky Point doesn’t just serve up crispy-soft clam cakes and savory chowder, it also dishes out a healthy dose of nostalgia. Rocky Point was Rhode Island’s theme park from 1840 to 1996 and the clam shack makes it a point to transport you back in time with its original recipes. Warwick.
Red chowder, white chowder, clambake chowder… Are you starting to get the picture? Blount Clam Shack is a favorite when it comes to any and all clam cake pairings. Each of Blount’s water-adjacent locations also offer a number of delicious gourmet soups and bisques that are summer must-haves. East Providence, Warren and Fall River, MA.
Featured on Food Network’s “Diners, Drive-Ins and Dives,” Evelyn’s is the quintessential Rhode Island clam shack. Located on Nanaquacket Pond, diners come by land and by sea to savor the food and soak up the views. Also try their fried clams or lobster chow mien. Tiverton.
Whether you visit their dine-in establishment in Middletown or their Portsmouth drive-in, you can’t go wrong with Flo’s. They’ve been around since 1936 (surviving multiple hurricanes, mind you) and their menus boast world famous clams, fresh house specialties and more (think ice cold beer at the restaurant and flavor-burst soft serve at the take-out window). Middletown and Portsmouth.
Housed in Providence’s Innovation and Design District, Dune Brother’s Seafood is certainly bringing innovation to RI’s capital city with their pop-up seafood shack complete with a walk-up window. Their cloudy New England chowder recipe uses fresh littlenecks, hand-cut potatoes, house-made salt pork, fresh dill, chives and parsley. Providence.
Aunt Carrie’s has been specializing in seafood since its inception in 1920 — way back when Aunt Carrie still ran the place. Nowadays, her descendants carry on the tradition of cooking and serving some of the best clam cakes and chowder (made from Carrie’s original corn fritter recipe) combos in the state, all within walking distance of Scarborough State Beach. Narragansett.
Amaral’s straddles the line between two Rhode Island traditions: the clam shack and the diner. Call it what you want, the fish and chips at this little family-owned restaurant make it worth a visit. Add in a bowl of chowder (red, white or clear — you pick) and you’re golden. Not in the mood for seafood? Opt for one of their other specialties: homemade Portuguese kale soup or Portuguese sweet bread. Warren.
George’s five dining rooms are almost always hoppin’ and with good reason. No matter where you sit, the views are pretty great, and the food? Plain yum. But we know what you’re here for: Their fish and chips are English beer-battered and you have the choice of native flounder or haddock. Narragansett.
Stadium Fish and Chips serves its namesake dish the way it was meant to be served: crispy outside, flaky inside and wrapped in newspaper. As if the fish, chowder and clam strip rolls weren’t reason enough, go for the sentimentality. Where else can you wash down a plate of fried goodness with a cold sarsaparilla or birch soda? Exactly. Cranston.
In 1922, Harry P. and Ethel Sowden, natives of Yorkshire, England, opened Ye Olde Fish and Chips restaurant in downtown Woonsocket. Their English-style batter recipe has remained unchanged over the ninety-plus years, along with the English-style chips, which are made on the premises. Order a traditional fish and chips plate or one of the specialty seafood plates like the Fisherman’s Platter, which includes fresh batter-dipped fish served with scallops, shrimp and chips, along with tartar and cocktail sauces. Woonsocket.
Style: Fried and tossed in their custom alla mama sauce. Cranston.
Style: RI-style served with banana peppers. Cranston.
Style: Straight outta Pt. Judith Pond with a side of cherry-pepper sauce. North Kingstown.
Style: Fried and tossed with queso blanco, choclo, mint, tomatoes and peppers topped in a balsamic reduction. Providence.
Style: Coated with coconut flakes and homemade honey and spicy mustards. Barrington and South Kingstown.
Local Daily Catches
Located in the heart of downtown Newport, the Mooring Seafood Kitchen and Bar is more dockside than seaside. Still, that doesn’t make the view any less enjoyable. Order a glass of wine and their Portuguese-roasted cod and watch the mega-yachts pull into port. Newport.
Every Narragansett native knows that pretty much any occasion worth celebrating warrants a reservation at Spain of Narragansett (or at the very least, a pitcher of house sangria at the bar). The family-owned restaurant has been dedicated to serving fresh, cooked-to-order dishes with a Mediterranean flair since its inception in 1987. If you’re feeling peckish prior to the main course, order a few apps for the table, including the clams casino, mussels served with the house marinara sauce and pan-fried calamari rings. Narragansett.
The Boat House’s large terrace overlooking the Sakonnet River is the perfect place to enjoy a summer day (or night) and some of its innovative seafood. Start with crisp oysters or littlenecks and follow up with their signature shrimp and corn chowder. Tiverton.
Piloted by six-time award-winning chef Champe Speidel, Persimmon uses local ingredients presented in a way that highlights their simple elegance. Don’t look for little appetizers and big entrees here — all dishes are roughly the same size which
encourages you to try them all. And though the menu changes often, Persimmon’s fish and shellfish game is always on point. Providence.
Known especially for its beachside setting, yummy alcoholic beverages, frequent musical guests and tendency to throw some of the island’s best bashes, people sometimes overlook the fact that Ballard’s also boasts a superb seafood menu. Here’s a
reminder: Options include shellfish, savory stuffies and fresh lobster prepared thirteen different ways. Talk about a jack of all trades! Block Island.
For the folks at Trafford, location is everything. On the edge of the Warren River, all aspects of the restaurant involve a blend of earth and sea. The views feature passing boats and placid waters while the menu offers delicious fare like wood-grilled rib eye and seafood risotto. Even the name of the eatery hearkens back to its location: Trafford means the intersection between water and land. Warren.
It would be wrong to be so close to the ocean without enjoying some fresh seafood. Guy Fieri, of Food Network’s “Diners, Drive-Ins, and Dives,” has made Anthony’s Seafood an even bigger hit than it already was amongst locals. With classics like buttery lobster rolls and stuffed quahogs (although everyone here knows them as stuffies) on the menu, you really can’t go wrong. Middletown.
Served on throwaway plates with plastic utensils, Champlin’s (mouthwatering, might we add) dishes are perfect for families with youngin’s in tow. Just order yourself a formidable, tasty lobster salad roll and kick back and relax on the upper deck while the kiddos marvel at all of the fishing charters, and even the Block Island Ferry, coming into dock. Narragansett.
Between their famous lobster salad roll (made up of 100 percent lobster meat, mayo and celery on a torpedo roll), a half lobster roll (served on a grilled bun) and mini lobster roll (exactly how it sounds but also served with a cup of chowder and two clam cakes), it’s safe to say Finn’s Harborside’s menu has your cravings covered. Even better, the restaurant also regularly hosts live entertainment each week. East Greenwich.
With an outdoor patio overlooking Bristol Harbor and an indoor dining area complete with a cozy fireplace, guests of Quito’s can enjoy a variety of delicious seafood (and cocktails) in whatever atmosphere they please, but we’re partial to the fresh air and the fresh lobster roll. Bristol.