Our excitement and hunger got the better of us. We went a bit nuts, ordering just about everything in sight: fried clams, three “fiery” Portuguese-style stuffed quahogs (prized local clams, which we still don’t know how to pronounce), a dozen clam cakes, a lobster roll, french fries, and coleslaw.
Julie was practically staggering up the stairs under the weight of all that fried goodness. We dug in and ate way too fast. By the time we were done, it looked like a pack of rabid seagulls attacked our food:
If you ever go to Newport, make a pilgrimage to Flo’s — and eat all the fried clams you can fit in your belly. They are AMAZING. Everything else was so-so.
The so-called clam “cakes” were really deep-fried, clam-flavored dough balls. The menu boasts that they’ve sold over 30 million of them. I wonder how many have been dumped in the garbage when inexperienced appetites give out (we threw out at least a half a dozen).
And the stuffed quahogs just tasted like spicy Thanksgiving stuffing. I’m no expert, but it seemed like a waste of the noble quahog (kwa-hog? key-hog? ka-hog? quo-hog?).
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The Great American Cooking Project
Notes from others: