As the warm spring air rolls in over the coast, so too does the alluring smell of clam cakes and chowder. These beachgoer favorites elicit praise from the most staunch of New Yorkers, and for good reason. We’ve sampled the dockside fare from Wakefield to Warwick, and suffice to say you won’t have to walk far for lunch on the beach.
Fresh and flavorful were the two traits we really dug in Cap’n Jack’s mouthwatering clam cakes. When paired with their buttery, bacon-accented chowder, the two made one tester exclaim, “I can’t wait to be out by the ocean eating this.”
706 Succotash Road, Wakefield. 789-4556.
Setting the Bar
The rich and creamy chowder from Charlie O’s Tavern was a symphony of fundamentals. The perfectly portioned potatoes and dill formed a great counterpart to their substantial clam cakes.
2 Sand Hill Cove Road, Narragansett. 782-2002.
We couldn’t get over how full-bodied George’s of Galilee’s clear chowder was. It was strong and flavorful, and made a fine broth for dipping clam cakes. The cakes themselves were juicy and succulent, with large portions of mollusk throughout.
250 Sand Hill Cove Road, Narragansett. 783-2306.
In the Thick of it
What can we say? Iggy’s Doughboys and Chowder House is a taste that every Rhode Islander knows and loves. Their classic thick chowder and crunchy clam cakes never fail to invoke memories of summers spent frol- icking by the ocean. This is seasonal comfort food at its best.
889 Oakland Beach Avenue, Warwick. 737-9459.