Rhode Island is called (rightfully) The Ocean State. Lots of shoreline and lots of splendid, fresh fish, squid, oysters and clams. HG/BSK and Lesley R. lunched on sea treats at Hemenway’s, the very good seafood restaurant in Providence. Rhody clams and oysters are among the world’s best, so that was the first course. BSK and Lesley R. do not share HG’s love of raw clams on the half shell so HG had all of the delectable little necks while a variety of oysters from the Rhody shores (plus a few from Massachusetts and Connecticut waters) were shared. All were delicious and briny, full of sea pleasure. On the table were giant shrimp and a half lobster, not local but perfectly sourced and cooked. BSK had a big bowl (a small cup for HG) of Rhode Island clam chowder. This is the best chowder, relying solely on an abundance of chopped clams and clam broth (plus potatoes, onions, bacon and herbs). No tomatoes as in Manhattan clam chowder or cream as in New England clam chowder. Simple, pure clam goodness. Clams Casino and a bottle of chilled Muscadet completed the meal. No room for a Rhody specialty: Fried squid with hot peppers. Next time.
Leave a Reply