In Rhode Island, you are never far from the ocean. Many of the state’s most beloved foods come from the sea and are tied to the history of marine industries like fishing. Prior to the arrival of European settlers, indigenous peoples like the Narragansett and the Wampanoag ate from the ocean, bay, and numerous inlets and rivers. Today, when the weather turns warm, Rhode Islanders head to the nearest “clam shack” for some seaside dining.
\nFlo’s Drive-In was established at Island Beach Park in Portsmouth in 1936, originally operating out of a repurposed chicken coop. After the hurricane of 1938, the owners built a new structure on the site and continued rebuilding after each subsequent hurricane, emerging each time as strong and as popular as before. In 1991, Flo’s opened a second location at a beach cottage in Middletown outside Newport.
\nFlo’s offers the seafood dishes that set Rhode Island apart from its neighboring states. All New Englanders enjoy lobster rolls and a variety of deep-fried bivalves, shrimp, and fish. But in Rhode Island, you should start by ordering the state’s official appetizer -- calamari. Then, try a cup of homemade clam “chowda.” Flo’s offers the creamy white and the red versions, as well as the local clear option. Next, order some clam cakes, doughy fritters flecked with pieces of clam. Finally, enjoy a “stuffie,” a baked quahog clam stuffed with breadcrumbs, chopped clam, and a few other secret ingredients.
\nThese filling, portable, and relatively inexpensive treats have come to represent Rhode Island’s identity as self-sufficient, resourceful, and down to earth.
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","Flo’s Clams Casino
\nIngredients:
16 littleneck clams
1/4 cup butter, melted
1 lemon, juiced
1/4 cup chopped parsley, plus more for garnish
Several dashes hot pepper sauce
1/4 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
1/2 cup crushed crackers (recommended: Ritz)
4 strips bacon, parcooked
Lemon wedges, for garnish
Directions:
Preheat oven to 350 degrees F.
Shuck and drain clams and set aside.
In a saute pan, combine melted butter, lemon juice, parsley, and hot pepper sauce over medium heat.
Add onions and green and red peppers and saute until tender.
Then add crushed crackers and mix until thoroughly combined.
Spoon a small amount of mixture on top of littlenecks and then top with a piece of bacon.
Bake for about 10 minutes, or until bacon is crispy.
Garnish with parsley and lemon wedges.