Flo’s Clam Shack
4 Wave Ave.
Middletown, RI
401-847-8141; quahog.org/cuisine
Ocean State tradition has it that the clams are hard to find in clam cakes, but there’s always a tang from the clam juice in the fritterlike batter. The trick is to keep it light and to deep-fry these treats so they come out dry and not greasy. Flo’s has been doing it for 70 years, so these folks have got it down.
and get a free digital issue, plus 30% off in the Yankee Store
Get bonus content not published in the magazine in our premier e-mail newsletter.
terrexx martin: My name is terrexx martin I've been trying since ...
Joe LeBlanc: I tried a maple syrup that was very dark and had a...
Joey: roxanne,Why would you put a gate on your roads aft...
Derek Dorr: Brilliant. Makes me nostalgic for the coast and ju...
frannie zaydak: thanks! well needed advice right now- mine grew r...
Mid-Golden instead of dark brown is also a requisite. I’d like to try these.
OMG! I will be going there soon, I am only 45 min’s from there.