George's or Champlin's

[Christopher Martin]

Which is better? Which do you try first, before resorting to the other?

Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.

Thanks!

Christopher Martin

-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

[lcz]

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?

CHAMPLINS !!!!!!!!!

I went to George's ONCE, and it was the worst mistake of my life.

I eat at Champlin's about 7-10 times a year. A quart of clear broth
chowder every time. Also the best place for smelts (not for me, but
for my man).

If Champlin's is closed or there's a line halfway around the block,
then I don't eat in Galilee at all.

I'd go to McDonald's before I'd eat at George's.

(and for those of you who know me in person, you know that I'd rather
die of starvation than eat at McDonald's).

Is that a definitive enough reply or what?

lcz
a loyal Champlins customer for over 30 years

[Thomas Reynolds]

Post by lcz

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?

CHAMPLINS !!!!!!!!!
I went to George's ONCE, and it was the worst mistake of my life.
I eat at Champlin's about 7-10 times a year. A quart of clear broth
chowder every time. Also the best place for smelts (not for me, but
for my man).
If Champlin's is closed or there's a line halfway around the block,
then I don't eat in Galilee at all.
I'd go to McDonald's before I'd eat at George's.
(and for those of you who know me in person, you know that I'd rather
die of starvation than eat at McDonald's).
Is that a definitive enough reply or what?
lcz
a loyal Champlins customer for over 30 years

So, do I understand this right, that you prefer Champlain's to Georges?
Huh?
(About a year ago I was in the neighborhood and went to Champlain's instead
of Georges, actually based on your earlier post on this subject. First time
at Champlain's and I wound up agreeing with your assessment. The food was
better.)

[Bob Ficoturo]

Hi lcz

Post by lcz

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?

CHAMPLINS !!!!!!!!!

I'm on your team. I've had nothing but bad to mediocre experiences at
George's. My experiences at Champlin's range from mediocre to very good.

Bob F.

[HS WRand Om]

Post by Bob Ficoturo
Hi lcz

Post by lcz

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?

CHAMPLINS !!!!!!!!!

I'm on your team. I've had nothing but bad to mediocre experiences at
George's. My experiences at Champlin's range from mediocre to very good.
Bob F.

Same here. I always figured George's was aimed at the tourists who would
be attracted by the decor while people looking for good food went to
Champlins.

[seafoodlover]

I work at George's and would like to think that we have the best
quality seafood in southern New England. We try to keep our prices
down so that families can enjoy fresh seafood. We have been doing what
we do since 1948 and have been doing it rather well. I would never say
anything negative about another business but would like to personally
invite you to George's to see for yourself how we are. Email us via
our website www.georgesofgalilee.com and go to contact and we'll hook
ya up. Hope to see you down here.

Post by lcz

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?

CHAMPLINS !!!!!!!!!
I went to George's ONCE, and it was the worst mistake of my life.
I eat at Champlin's about 7-10 times a year. A quart of clear broth
chowder every time. Also the best place for smelts (not for me, but
for my man).
If Champlin's is closed or there's a line halfway around the block,
then I don't eat in Galilee at all.
I'd go to McDonald's before I'd eat at George's.
(and for those of you who know me in person, you know that I'd rather
die of starvation than eat at McDonald's).
Is that a definitive enough reply or what?
lcz
a loyal Champlins customer for over 30 years

[Z]

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?
Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.

A few years ago, when FranklinFractal came to Little Rhody, me and Mary
took her for seafood. As I recall, Champlin's had a line out the door
and a wait that > 1 hour... but the place diagonally across the
intersection (is that George's?) had tables open.

So, we went to that place

And the food was mediocre, at best. The greasy (and I mean greasy!) clam
cakes stand out in my mind.

Since that evening, I went back once more to try to eat at Champlins
with a friend from Providence ... I called on my cell when we left
Providence ... they told us it was a 1.5 hour wait but I figured we'd
drive down anyway. This was the middle of the week. When we got there,
again there was a line out the door. Damn!

So I turned around and drove to Warwick rather than even check for
tables at the other place.

So, to date, I *still* haven't had a meal at Champlin's! Maybe on my
next trip back east?

[Thomas Reynolds]

Post by Z

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?
Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.

A few years ago, when FranklinFractal came to Little Rhody, me and Mary
took her for seafood. As I recall, Champlin's had a line out the door and
a wait that > 1 hour... but the place diagonally across the intersection
(is that George's?) had tables open.

Yup, that one diagonally across the parking lot is George's.

[c***@draper.com]

Post by Z

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?
Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.

A few years ago, when FranklinFractal came to Little Rhody, me and Mary
took her for seafood. As I recall, Champlin's had a line out the door
and a wait that > 1 hour... but the place diagonally across the
intersection (is that George's?) had tables open.
So, we went to that place
And the food was mediocre, at best. The greasy (and I mean greasy!) clam
cakes stand out in my mind.
Since that evening, I went back once more to try to eat at Champlins
with a friend from Providence ... I called on my cell when we left
Providence ... they told us it was a 1.5 hour wait but I figured we'd
drive down anyway. This was the middle of the week. When we got there,
again there was a line out the door. Damn!
So I turned around and drove to Warwick rather than even check for
tables at the other place.
So, to date, I *still* haven't had a meal at Champlin's! Maybe on my
next trip back east?

Here's the secret for Champlin's: during the summer, have LUNCH there!
I try to get there at about 11:45 am -- they are just getting started,
there is no line at all (even on the weekend) , you get your choice of
seats (I like the tables along the wall outside next to the fishing
boats) and the food seems fresher and better cooked than when you order
it during the rush hour. Also, they are open all winter, and they are
not crowded at all during the winter. By the way, in four or five
tries over the years, I have NEVER had a good meal at George's. I
can't understand how that place stays open.
/cms

[Laury]

Post by c***@draper.com
By the way, in four or five
tries over the years, I have NEVER had a good meal at George's. I
can't understand how that place stays open.
/cms

Location, location, location. I could sit on the rocks there
and watch the traffic go by for days on end. Great sunsets,
too.

Laury

[Mary (RI)]

Uh, I guess we live in parallel realities, Z.

You wrote, "And the food was mediocre, at best. The greasy (and I mean
greasy!) clam
cakes stand out in my mind."

I thought your opinion was that the clamcakes were pretty good, so we
ordered a whole bag of them to take to a certain someone who professed
to loathe George's and love Champlin's, and we told him they were from
Champlin's as a scam, and he never let on that he suspected anything
other than Champlin's clamcakes were what he was eating.

He never posts here anymore. Maybe we killed him <s>

I'm seeing FF pretty soon... I'll ask her how she remembers this
event.

I remember the cakes being hot, golden, crispy outside and light on the
inside, not heavy (heavy and greasy known as "sinkers"), and pretty
good, but a little salty; I only ate some of the dough and picked out
the clams because I was dieting.

I like the fact that they have RI (that is clear clam broth) chowder
there at George's. And when I make chowder at home, I make it clear
for myself, and add light cream to part of it to make NE style for Dan,
so I can't quite understand why anyone (pla) is horrified at the notion
of adding half and half to clear chowder, seeing as that is half milk
and half light cream. Of course, I don't pour it in as an
afterthought; it's simmered for a while. How do other people make NE
style? BTW, the only really horrible NE chowder (so it was called) I
ever had was in San Francisco. Gross. It must be thickened with white
flour or corn starch. <bleah>

Anyway, I've had good and bad meals at George's, the worst last year
around Aug., and I didn't order fried anything at that time. The
service and meal really sucked. I had a really piss-poor meal at
Champlin's once and I was embarassed at having taken my nephew there.
We had a lobster dinner with poor service and the food was totally
forgetable. I remember being very apologetic.

As far as mounds of deep-fried white flour coated (most likely frozen
or canned and not fresh as they would like us to beleive) clams or
white fish go, sometimes they are fried right and sometimes not, at any
place. Try Gentleman Farmer or Middle of Nowhere restaurants for
Friday night fried fish.

The waiting line at Champlin's works on a psychological level. You see
people waiting outside in nice weather enjoying the seaside atmosphere,
and line climbs upward like a stairway to heaven, and around the porch,
and you figure this place must really be gooo-oood! And eventually you
come to a glorified clam shack counter service and have to wait some
more for your food, and you eat it on a rarely clean porch wherever you
can find a place that's not too messy.."Mmmm. mmm! Now THAT'S what I'm
talkin' about! That's good eatin" RI style!" It isn't any better than
Iggy's in Oakland Beach, IMNSHO. Actually, Iggy's might be better on a
good day. Anyway, Champlin's gets you because you buy into the
anticipation and perception of it being so popular, and if you're
really hungry, you stay in the line for an unreasonable length of time
because you figure all these people must come here 'cause it's good,
and you really don't feel like getting out of line and trying another
place where the wait is probably long also anyway. You can have the
same outdoor picnic wait in line and sit on ketchup experience at
George's outside or go sit down inside and feel like you are out to
dinner. If there's a nice dining area at Champlin's I didn't see it.

The food and service is a crapshoot anywhere on the waterfront in
tourist season if the staff, including the cooks, are seasonal.
Newport probably has more consistency with the food served in the
year-round spots on the waterfront. I remember Christie's as good, but
I am talking a whole different kind of place.

I'd be willing to do a George's vs Champlin's taste test with people on
this list. I'm a glutton.

M.

[Z]

Post by Mary (RI)
I thought your opinion was that the clamcakes were pretty good, so we
ordered a whole bag of them to take to a certain someone who professed
to loathe George's and love Champlin's, and we told him they were from
Champlin's as a scam, and he never let on that he suspected anything
other than Champlin's clamcakes were what he was eating.

I don't recall him eating *any* of them! I do recall the big grease
swath on the brown paper bag, tho.

Post by Mary (RI)
I'm seeing FF pretty soon... I'll ask her how she remembers this
event.

Tell her I said "hey!" You're coming out *here*?

[Mary (RI)]

Post by Z
I don't recall him eating *any* of them! I do recall the big grease
swath on the brown paper bag, tho.

I do. I asked him how they were.

Jeez, Z, why wouldn't there be grease on the paper bag if the things
have been swimming in a vat of fat?? How do you fry anything without
the fat? That grease marks just says, "Yes, these were deep fried in
hydrogenated shortening." ;-)

It's a matter of degree, literally. Things fried at the right temp hold
less fat inside. A classic sinker is the right color on the outside but
pick it up and you might think, "This is what a clamcake weighs on
Jupiter." Squeeze it: it has no cake-like spring. If you think those
we got at George's we bad, you've got to get a bag of sinkers from
Ballards. They could be classified as dangerous when thrown at people.
Yes, I was a victim of such a missile.

Post by Z

Post by Mary (RI)
I'm seeing FF pretty soon... I'll ask her how she remembers this
event.

Tell her I said "hey!" You're coming out *here*?

Yes! Details in email!

M.

[Laury]

Post by Mary (RI)
I like the fact that they have RI (that is clear clam broth) chowder
there at George's. And when I make chowder at home, I make it clear
for myself, and add light cream to part of it to make NE style for Dan,
so I can't quite understand why anyone (pla) is horrified at the notion
of adding half and half to clear chowder, seeing as that is half milk
and half light cream. Of course, I don't pour it in as an
afterthought; it's simmered for a while. How do other people make NE
style?

I make it the way my grandmother taught me, substituting bacon
for the old "fat back". Can you even get that anymore? Originally
you're supposed to dice up a hunk of fat back (1/2 lb, maybe?).
I've modernized that to become 2-3 strips of bacon. Nowadays
I'd probably be willing to try some turkey bacon to make it a bit
healthier. Well, you fry it down, sautee your onions in that (1 large,
chopped). I also use canned clams over fresh, because I don't
have the time to shuck clams anymore. So 1 can of clams,
the juice, 4 potatoes peeled and diced, and enough water to
cover it to simmer until the potatoes are done. Then she'd add
heavy cream. I use half-and-half. Simmer, being careful not
to boil. Then she'd throw a dollop of butter on top to melt! Geez,
how did our grandparents ever survive all that fat? She was
a secretary, not a laborer, and I don't know where she
burned all those calories. She'd make homemade biscuits
to go with it.

Hers tasted better than mine, but if you're not tasting them
side-by-each mine is passable. Oh yes, and my grandmother
was French... can you tell?

Laury

[Thomas Reynolds]

Post by Laury

Post by Mary (RI)
I like the fact that they have RI (that is clear clam broth) chowder
there at George's. And when I make chowder at home, I make it clear
for myself, and add light cream to part of it to make NE style for Dan,
so I can't quite understand why anyone (pla) is horrified at the notion
of adding half and half to clear chowder, seeing as that is half milk
and half light cream. Of course, I don't pour it in as an
afterthought; it's simmered for a while. How do other people make NE
style?

I make it the way my grandmother taught me, substituting bacon
for the old "fat back". Can you even get that anymore? Originally
you're supposed to dice up a hunk of fat back (1/2 lb, maybe?).
I've modernized that to become 2-3 strips of bacon. Nowadays
I'd probably be willing to try some turkey bacon to make it a bit
healthier. Well, you fry it down, sautee your onions in that (1 large,
chopped). I also use canned clams over fresh, because I don't
have the time to shuck clams anymore. So 1 can of clams,
the juice, 4 potatoes peeled and diced, and enough water to
cover it to simmer until the potatoes are done. Then she'd add
heavy cream. I use half-and-half. Simmer, being careful not
to boil. Then she'd throw a dollop of butter on top to melt! Geez,
how did our grandparents ever survive all that fat? She was
a secretary, not a laborer, and I don't know where she
burned all those calories. She'd make homemade biscuits
to go with it.
Hers tasted better than mine, but if you're not tasting them
side-by-each mine is passable. Oh yes, and my grandmother
was French... can you tell?
Laury

You can get fat back almost anywhere if you ask for it to be ordered for you
by the butcher. I have seen it in the meat cases at some larger markets
actually. I don't think you can render grease from turkey bacon sufficient
to sauté onions.

[Laury]

Post by Thomas Reynolds
You can get fat back almost anywhere if you ask for it to be ordered for
you by the butcher. I have seen it in the meat cases at some larger
markets actually. I don't think you can render grease from turkey bacon
sufficient to sauté onions.

No, you're right, but maybe if you add a bit of olive oil it might work.
My husband is a turkey bacon devotee and I have to say it has a
nice flavor to it. If course none of this would hold a candle to the
real thing.

Laury

[Mary (RI)]

Hi, Laury,

Yes, I learned to make it with "fat back" or "salt pork" at Paine's
Dock in BI. I have used bacon at home, too, just like you. It's less
fatty than salt pork and adds real flavor to the broth. You need the
fat to carry the flavor. Clams don't have a strong flavor and it can
get too weak in the mixture. There's something about fat that makes
flavors stick to your tongue or something. I have bought slabs of pork
fat in the market but it's gross. I don't think I've seen it in a
while.

We would add hotdogs wrapped in bacon along with pork sausage and/or
chourico to some of our clamboils. The broth was quite yummy!

My father always steamed the hogs and drained the broth, then he ground
up the clams in an old-fashioned meat grinder, bellies and all. I
didn't like them that way at all! Greenish beige and a weird
texture... Clamburger chowder. Yuck. I just like the white meat that
you find in the neck and foot, and the gills. Oh, and those itty bitty
scallop-like muscles that hold the shell... they are good, too. But the
belly of a big fat quahog from Narragansett Bay is just too suspect for
me.

I have bought minced clams at the market and also have used canned. I
can't say for sure that there is any real taste difference there. But
I'd like to think that the clams I've steamed to make the broth and
chopped up for chowder are the best. It's a lot of work for someting
that is gobbled up so fast! I don't do it often.

I admit to adding a dollop of butter to the pan just to get those tiny
little golden drops on top. Mmmmmmmmmmmmmmm.... And you are right
about not boiling the cream. I wouldn't even let it get a skin on it,
just heat gently and stir, stir , stir. The milk or cream doesn't need
to be cooked, just heated.

Yes I heard you could tell by looking at her, her eyes were so close
apart. <s> Did you throw your mother down the stairs, your laundry? I
had a friend at EB who had me rolling LOL when he went into his
French-Canadian routine. It was very charming! Danny's got Canuck
blood and his grandparents spoke the French. He just sounds like a
regular Rhode Islander, though, as do his parents.

Mary

[Laury]

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?
Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.
Thanks!

Aunt Carrie's. But if it's between Oct and May, then Champlins,
except for the chowder. I really don't like Champlin's chowder.

Laury

[P]

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?
Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.
Thanks!
Christopher Martin
-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

Aunt Carrie's.

[Mr Potatohead]

Post by Laury

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?
Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.
Thanks!
Christopher Martin
-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

Aunt Carrie's.

Years ago in East Greenwich there was a clam shack named JD's. I have
been permanently spoiled and haven't had a truly great fried clam since
then. JD had it down pat. But I keep looking.

Last summer (or the one before that) at Aunt Carrie's, I bought a small
order of fried clams and from it, I withdrew one really large rubber
clam with unsolidified dough. It was like pulling a clot from a sink
drain. When I had it all out of the container, the container was empty.
I could not eat it.

That is not Fried Clams Rhode Island style. I can see tourists at the
picnic tables with question marks over their heads. I hope that was a
one time thing.

[lcz]

I don't like Aunt Carrie's at all, for any kind of food.

You know who *does* have really good fried clams? The "Chowda" place
on Ocean Road near Monehan's dock.

I personally can't eat them (since menopause, I'm completely fat
intolerant and can't eat any kind of fried foods), but they are always
made fresh, they are very consistent, the clams with the bellies are
always the perfect color and texture. Plus you get to eat them sitting
on the wall. Can't beat that.

My children *love* their food (they always get fish and chips) and when
we go, I get their clear broth chowder and although it's not as good as
Champlins, it certainly beats anything that George's puts out.

And, incidentally, my children don't like Aunt Carrie's or George's
either. Their father has taken them to both places, and the reports
are "yuk!". So they were impartial judges, since they did not have me
there to voice my opinion.

And while we are at it, I'll list the "best of" Narragansett, according
to me and my children:

Best Pizza - Pier Pizza
Best Spinach Pie - Calvitto's
Best Frozen Lemonade - Del's
Best Restaurant - Crazy Burger (vegans rejoice!)
Best Ice Cream - Brickley's (they have ginger ice cream!)
Best Breakfast Place for kids- Phil's (the one in Wakefield ONLY)
Best Breakfast Place for adults - Bluebird Cafe (the side orders are
black beans and grits!)
Best Coffee Place to sit down in - Brewed Awakenings
Best Coffee Place to drive through - Dunkin' Donuts
Best Place to get Real Penny Candy - Mini Mart on Route 108
Best Touristy Thing to do in the Summer - Historic Trolley Ride/Carol
Jean to Block Island (tie)

lcz

[O]

Post by lcz
I don't like Aunt Carrie's at all, for any kind of food.
You know who *does* have really good fried clams? The "Chowda" place
on Ocean Road near Monehan's dock.

The best, the sweetest and most delicious fried clams are at Quitos in
Bristol. I've yet to have any better anywhere. It's a dining
room/enclosed patio/take out shack right near Independence Park. My
wife and I like to get them to go, walk over and sit at the benches on
the boardwalk at the park, watch the sunset over Bristol harbor as the
boats tie up from a day of sailing.

-Owen

[P]

Post by lcz
I don't like Aunt Carrie's at all, for any kind of food.
You know who *does* have really good fried clams? The "Chowda" place
on Ocean Road near Monehan's dock.

I don't like fried clams at all. Clamcakes, chowda, stuffies, yeah.
But I'd much rather eat calamari than fried clams. Best of all, simply
raw...both clams and oysters, steamed next choice.

[lcz]

Post by P

Post by lcz
I don't like Aunt Carrie's at all, for any kind of food.
You know who *does* have really good fried clams? The "Chowda" place
on Ocean Road near Monehan's dock.

I don't like fried clams at all. Clamcakes, chowda, stuffies, yeah.
But I'd much rather eat calamari than fried clams. Best of all, simply
raw...both clams and oysters, steamed next choice.

I can't do the clamcakes or stuffies either. I love calamari, if it's
lightly sauteed in white wine (this I make myself).

And I agree on how to eat 'em - raw if they are fresh. When I used to
quahog back in the 70's, I'd always carry a knife with me and pop a few
hogs into my mouth straight out of the water. YUM!

Once a year, I treat myself to a couple of steamed lobsters and a bag
of clams. I'm so messy that I eat it all outside, wearing just my
bathing suit, so that after I'm done, I can just jump into my outside
hot shower.

My favorite *winter* treat? Steamed mussels in fresh marinara sauce
over angel hair (I make this at least once a month). Spain also does a
pretty good seafood paella during the winter (too heavy to eat in the
summer). And Canton Island has a great seafood soup in a pot (LOADED
with fresh ginger and lemongrass) which I make a beeline for the moment
I get the least hint of a sniffle. So far this winter (knock on wood),
I haven't caught a cold!

lcz

[P]

Post by lcz

Post by P

Post by lcz
I don't like Aunt Carrie's at all, for any kind of food.
You know who *does* have really good fried clams? The "Chowda" place
on Ocean Road near Monehan's dock.

I don't like fried clams at all. Clamcakes, chowda, stuffies, yeah.
But I'd much rather eat calamari than fried clams. Best of all, simply
raw...both clams and oysters, steamed next choice.

I can't do the clamcakes or stuffies either. I love calamari, if it's
lightly sauteed in white wine (this I make myself).

I find myself liking clamcakes less and less each year. I never minded
them fried(as compared to fried clams) because there's not the same
expectation of getting a decent-sized clam; there pretty much a side
for the chowda. But stuffies?
Still love 'em...and squid? I'll eat 'em almost anyway they're cooked,
or raw(baby squid). I might even try them or octopus, live<s>

Post by lcz
And I agree on how to eat 'em - raw if they are fresh. When I used to
quahog back in the 70's, I'd always carry a knife with me and pop a few
hogs into my mouth straight out of the water. YUM!

A few years ago on a Bday, I choose only clams for my dinner; Raw and
steamed, with chowda.

Post by lcz
Once a year, I treat myself to a couple of steamed lobsters and a bag
of clams. I'm so messy that I eat it all outside, wearing just my
bathing suit, so that after I'm done, I can just jump into my
outside
hot shower.
My favorite *winter* treat? Steamed mussels in fresh marinara sauce
over angel hair (I make this at least once a month).

I'd rather have clams than lobster, a personal preference. Even
scallops or a nice fish steak of fillet. For some reason, I'm not all
that hot on lobster. Steamed mussels are also awesome.

Post by lcz
Spain also does a
pretty good seafood paella during the winter (too heavy to eat in the
summer).

Carries(Providence, not Aunt Carries) used to do a mussels primavera
and all sorts of interesting things with clams and pasta years ago,
before their fire. Not so worthy anymore..they narrowed the menu
choices and increased their prices.

Post by lcz
And Canton Island has a great seafood soup in a pot (LOADED
with fresh ginger and lemongrass) which I make a beeline for the moment
I get the least hint of a sniffle. So far this winter (knock on wood),
I haven't caught a cold!
lcz

[Mr Potatohead]

Post by P

Post by lcz
I don't like Aunt Carrie's at all, for any kind of food.
You know who *does* have really good fried clams? The "Chowda" place
on Ocean Road near Monehan's dock.

I don't like fried clams at all. Clamcakes, chowda, stuffies, yeah.
But I'd much rather eat calamari than fried clams. Best of all, simply
raw...both clams and oysters, steamed next choice.

I don't like anything raw. Naturally being a "local", I tested these
things when younger, but when I found I no longer had to tough it out
amongst peers, I went to cooked seafood. Steamed or fried, I love clams.
Complete with their little bellies that I do not question the contents
of. We had a large family gathering recently and one of the old-timers
known for outrageous chowder made a vat. I was put in charge of keeping
it at the right temperature until serving time... which I did, of
course, by testing it constantly. Half was gone by the time everyone
ate. (Burp!)
I find it hard to get commercially that which I had at family outings as
a youth. Me Mum remembers in her youth when the chowder was kept hot
with a plumber's blowtorch. In those days, the clan would all jump into
boats and head out to a secluded beach somewhere for their picnics. We
had only backyards. Big backyards.

[P]

Post by Mr Potatohead

Post by P
I don't like fried clams at all. Clamcakes, chowda, stuffies, yeah.
But I'd much rather eat calamari than fried clams. Best of all, simply
raw...both clams and oysters, steamed next choice.

I don't like anything raw. Naturally being a "local", I tested these
things when younger, but when I found I no longer had to tough it
out amongst peers, I went to cooked seafood.

Raw oysters can be a chore, but clams? Much different, and more
tender. Freshness is the key. Deep frying(IMO) removes a lot of that
flavor. I don't like conch fritters that much either, but that tastes
pretty good raw, steamed, sautéed..

Post by Mr Potatohead
Steamed or fried, I love clams. Complete with their little bellies
that I do not question the contents of. We had a large family
gathering recently and one of the old-timers known for outrageous
chowder made a vat. I was put in charge of keeping it at the right
temperature until serving time... which I did, of course, by testing
it constantly. Half was gone by the time everyone ate. (Burp!)
I find it hard to get commercially that which I had at family
outings as a youth. Me Mum remembers in her youth when the chowder
was kept hot with a plumber's blowtorch. In those days, the clan
would all jump into boats and head out to a secluded beach somewhere
for their picnics. We had only backyards. Big backyards.

[Thomas Reynolds]

Post by P
Raw oysters can be a chore, but clams? Much different, and more
tender. Freshness is the key. Deep frying(IMO) removes a lot of that
flavor. I don't like conch fritters that much either, but that tastes
pretty good raw, steamed, sautéed..

Where can you find fresh, legal, conch?

[P]

Post by Thomas Reynolds

Post by P
Raw oysters can be a chore, but clams? Much different, and more
tender. Freshness is the key. Deep frying(IMO) removes a lot of that
flavor. I don't like conch fritters that much either, but that tastes
pretty good raw, steamed, sautéed..

Where can you find fresh, legal, conch?

The Bahamas...

[A]

Post by Thomas Reynolds
Where can you find fresh, legal, conch?

We used to get fresh whelk (which is what RI-ers call "conch") in the
Sakonnet passage at the little beach at the end of our street in LC. Tons
of it. I was forever making snail (conch, whelk) salad, which I adore.

We also harvested zillions of big fat mussels in a tidal stream near
there, steamed them in a pot and gathered around the picnic table to eat
them with broth and melted butter, a la steamers.

I have no idea if either item was legal!


- Anne

[Thomas Reynolds]

Post by P
But I'd much rather eat calamari than fried clams. Best of all, simply
raw...

Good God man, you like to eat BAIT!

[HS WRand Om]

Post by Thomas Reynolds

Post by P
But I'd much rather eat calamari than fried clams. Best of all, simply
raw...

Good God man, you like to eat BAIT!

Yeah, but you eat cream chowder!

[P]

Post by Thomas Reynolds

Post by P
But I'd much rather eat calamari than fried clams. Best of all, simply
raw...

Good God man, you like to eat BAIT!

Yep.
In HI, went buggin' a few times with someone who'd split the shells on
the beach and eat the meat raw; never tried that myself, never will<S>

propp

[Boyle M. Owl]

Post by Mr Potatohead
Years ago in East Greenwich there was a clam shack named JD's. I have
been permanently spoiled and haven't had a truly great fried clam since
then. JD had it down pat. But I keep looking.

It didn't happen to be down King Street on the water side of the RR
bridge, did it?

--
BMO

[Mr Potatohead]

Post by Boyle M. Owl

Post by Mr Potatohead
Years ago in East Greenwich there was a clam shack named JD's. I have
been permanently spoiled and haven't had a truly great fried clam
since then. JD had it down pat. But I keep looking.

It didn't happen to be down King Street on the water side of the RR
bridge, did it?
--
BMO

Yep! That's the place. Peaked in the 50s and 60s. JD is gone now.

[Boyle M. Owl]

Post by Mr Potatohead

Post by Boyle M. Owl
It didn't happen to be down King Street on the water side of the RR
bridge, did it?

Yep! That's the place. Peaked in the 50s and 60s. JD is gone now.

I worked in the same building after they were gone.

Bobby Curran and Associates, Land Surveying. Dunno what it is now, if
Bob isn't there anymore.

--
BMO

[Mr Potatohead]

Post by Boyle M. Owl

Post by Mr Potatohead

Post by Boyle M. Owl
It didn't happen to be down King Street on the water side of the RR
bridge, did it?

Yep! That's the place. Peaked in the 50s and 60s. JD is gone now.

I worked in the same building after they were gone.
Bobby Curran and Associates, Land Surveying. Dunno what it is now, if
Bob isn't there anymore.

The clamshack is gone and the area is gentrified. JDs house is now
remodeled and I think they tried a coffee place there a few years back.
Curran, I think, is still around. What building did you guys use, the
clamshack or the house?

[Boyle M. Owl]

Post by Mr Potatohead
The clamshack is gone and the area is gentrified. JDs house is now
remodeled and I think they tried a coffee place there a few years back.
Curran, I think, is still around. What building did you guys use, the
clamshack or the house?

The house. Bob had gutted the house to the studs on the first floor
when I was there. We used the second floor. The clamshack was all
boarded up.

Oh, yeah, and the computer we had was a Lisa II. Turn it on and go get
coffee.

Worst day working there: Temp in the 90's. Humidity in what felt like
the 110's. No AC and I was doing ink-on-mylar spot elevations for the
Pontiac Landfill and the ink was _not_ drying.

That was an eternity ago. I miss doing that stuff especially with
weather like we had today.

--
BMO

[Bob Ficoturo]

Hi Spud

Post by Mr Potatohead

Post by Boyle M. Owl
It didn't happen to be down King Street on the water side of the RR
bridge, did it?

Yep! That's the place. Peaked in the 50s and 60s. JD is gone now.

I'm pretty familiar with that place having eaten there a number of times as
a young boy - although for the life of me I couldn't relate to the name when
you brought it up. Many years ago my Grandmother owned the house at 20 King
Street on the corner about a block up toward Main Street.

Let me preface my next comments by the warning that the information provided
is not current - my last experience at this place is about 8 years ago. If
you're looking for really scrumptious fried clams, there is a touristy
restaurant on the waterfront in New Haven, Connecticut called Jimmy's. Best
Fried clams I ever had.

I just did a search to see if I could provide you a link and couldn't find
one. I guess that doesn't bode well... but it's hard to believe they
wouldn't be in business. All of the locals know the place, and the last
time I was there, we waited over an hour for a table - and the place is
huge - perhaps seating as many as 300 people. Believe it or not, I just
found a phone number for the place: 1-203-325-2418 Lord I'm a pack rat.
Anyway, if you're ever up that way and they are still in business, give them
a try.

Bob F.

[cscm]

Believe it or not, I just found a phone number for the place: 1-203-325-2418

Looks like they're still around:

Jimmys Restaurant, [phone], 448 Pacific St, Stamford, CT 06902

Christopher

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quahog.org: The definitive Rhode Island road trip
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[Traveler]

I have two passions in life: travel and good food. I had mussels in
Brussels, paella in real Spain, calamari in Sicily, piazza in Rome,
cheesecake in New York - you are getting the picture. I've been
eating in both places (once at Champlin's and many times at Georges).
Every time I am in RI, I am stopping by at Georges - place where you
can always have THE BEST fish and chips and other seafood specials.
Georges doesn't stop surprising me with the selections: one time
it's a great staffed lobster, next time it's a baked haddock glazed
with honey and almonds. Champlain's with the poor selection of fried
stuff doesn't come even close!
When I you want to have the best frozen drink and listen to a local
guitarist watching the boats go by at the beautiful summer sunset - I
go to Georges. When I want to have a traditional clam chowder or
eclectic meal in a family friendly atmosphere - I go to Georges. In a
summer and winter - it's always there!

[Z]

Post by Traveler
go to Georges. When I want to have a traditional clam chowder or
eclectic meal in a family friendly atmosphere - I go to Georges. In a
summer and winter - it's always there!

What are the odds of 3 strangers all new to this newsgroup, all loving
Georges's, all posting favorable reviews of George's to this newsgroup
today, all posting via Google Groups and all having the same exact
versions of Mozilla's newsreader on their PCs?

From: "Traveler" <***@hotmail.com>
User-Agent: G2/0.2
X-HTTP-UserAgent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1;
SV1; .NET CLR 1.1.4322),gzip(gfe),gzip(gfe)

From: "whiteout" <***@gmail.com>
User-Agent: G2/0.2
X-HTTP-UserAgent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT
5.1),gzip(gfe),gzip(gfe)

From: "seafoodlover" <***@gmail.com>
User-Agent: G2/0.2
X-HTTP-UserAgent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT
5.1),gzip(gfe),gzip(gfe)

[P]

Midway thru my volunteer work in the 3rd world, I got a hankering for
baked haddock that only one place would satisfy! George's of
Galilee...always open, and always ready to accommodate the needs of
their customer, even if you spend 2 days of continuous travel like me!
Now reinvigorated and back in the 3rd world, the first English word I
teach villagers, is GEORGE!

Post by Z

Post by Traveler
go to Georges. When I want to have a traditional clam chowder or
eclectic meal in a family friendly atmosphere - I go to Georges. In a
summer and winter - it's always there!

What are the odds of 3 strangers all new to this newsgroup, all
loving Georges's, all posting favorable reviews of George's to this
newsgroup today, all posting via Google Groups and all having the
same exact versions of Mozilla's newsreader on their PCs?
User-Agent: G2/0.2
X-HTTP-UserAgent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1;
SV1; .NET CLR 1.1.4322),gzip(gfe),gzip(gfe)
User-Agent: G2/0.2
X-HTTP-UserAgent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT
5.1),gzip(gfe),gzip(gfe)
User-Agent: G2/0.2
X-HTTP-UserAgent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT
5.1),gzip(gfe),gzip(gfe)

[pla]

Post by Z
all posting via Google Groups and all having the same
exact versions of Mozilla's newsreader on their PCs?

Not that it changes much, but that UA string actually
comes from Internet Explorer 6 on XP SP2 (with .NET 1.1
installed on the machine "Traveller" used).

Kinda funny that, once upon a time, MSIE needed to
fake compatibility with Netscape, rather than the
other way around.



- pla

[pla]

BS'ing and self-promotion?

Post by Traveler
When I you want to have the best frozen drink and listen to
a local guitarist watching the boats go by at the beautiful
summer sunset

Mmm, watch the fishing boats coming back to port. Smell
that chum!

Oh, wait, you probably consider that a nuisance rather than
part of the *REAL* ambiance (not to confuse you with the
nonexistent mental imagery you've conjured up) of the
setting. If *only* you could sue those pesky fishermen
for ruining your scenery...

Post by Traveler
I go to Georges. When I want to have a traditional
clam chowder

Traditional? So would you say the "half-n-half added to
clear" tradition comes from "real Spain" (WTF does *that*
mean?), or Sicily, as you claim to have dined in both
places and thereby put my domestic palate to shame?

Post by Traveler
or eclectic meal in a family friendly atmosphere - I go
to Georges. In a summer and winter - it's always there!

Okay, free clue - Humans do not write or speak like that.
Advertising weenies do. Family friendly? NO ONE likes
"Family Friendly" except people out with kids (at the beach
for example). The rest of us *avoid* "family friendly"
places, because it means you let little monsters run amok
in the aisles screaming their bloody little heads off.


And for another free clue... "New York" cheesecake *doesn't*
"take the cake", unless you consider something with the
consistency of whipped cream a cheesecake.



- pla

[Laury]

Post by Mr Potatohead
Last summer (or the one before that) at Aunt Carrie's, I bought a small
order of fried clams and from it, I withdrew one really large rubber clam
with unsolidified dough. It was like pulling a clot from a sink drain.
When I had it all out of the container, the container was empty. I could
not eat it.

I love fried clams. I am now reduced to stealing one or
two from other people, though. I've had some pretty
good fried clams there but I've had some stinkers too.
I think they can be very uneven depending on how
busy it is, how much attention the food gets while they
are cooking it balanced with how quickly it gets from
the fryer to your plate. My father, who has always loved
fried clams, goes to the Crow's Nest in Warwick when
he's just got to have them (my mother polices his food
pretty closely, so it's not too often).

Laury

[P]

Post by Mr Potatohead

Post by Laury
Aunt Carrie's.

Years ago in East Greenwich there was a clam shack named JD's. I
have been permanently spoiled and haven't had a truly great fried
clam since then. JD had it down pat. But I keep looking.
Last summer (or the one before that) at Aunt Carrie's, I bought a
small order of fried clams and from it, I withdrew one really large
rubber clam with unsolidified dough. It was like pulling a clot from
a sink drain. When I had it all out of the container, the container
was empty. I could not eat it.
That is not Fried Clams Rhode Island style. I can see tourists at
the picnic tables with question marks over their heads. I hope that
was a one time thing.

I hope so too. Problem often can arise with take-out windows: large
crowds at the height of the season, and the teenagers who are tasked
with filling the orders.

[Mr Potatohead]

Post by P

Post by Mr Potatohead

Post by Laury
Aunt Carrie's.

Years ago in East Greenwich there was a clam shack named JD's. I
have been permanently spoiled and haven't had a truly great fried
clam since then. JD had it down pat. But I keep looking.
Last summer (or the one before that) at Aunt Carrie's, I bought a
small order of fried clams and from it, I withdrew one really large
rubber clam with unsolidified dough. It was like pulling a clot from
a sink drain. When I had it all out of the container, the container
was empty. I could not eat it.
That is not Fried Clams Rhode Island style. I can see tourists at
the picnic tables with question marks over their heads. I hope that
was a one time thing.

I hope so too. Problem often can arise with take-out windows: large
crowds at the height of the season, and the teenagers who are tasked
with filling the orders.

That's exactly what I attributed it to. The place was busy and staffed
with teenagers.

[Thomas Reynolds]

Post by P

Post by Mr Potatohead

Post by Laury
Aunt Carrie's.

Years ago in East Greenwich there was a clam shack named JD's. I
have been permanently spoiled and haven't had a truly great fried
clam since then. JD had it down pat. But I keep looking.
Last summer (or the one before that) at Aunt Carrie's, I bought a
small order of fried clams and from it, I withdrew one really large
rubber clam with unsolidified dough. It was like pulling a clot from
a sink drain. When I had it all out of the container, the container
was empty. I could not eat it.
That is not Fried Clams Rhode Island style. I can see tourists at
the picnic tables with question marks over their heads. I hope that
was a one time thing.

I hope so too. Problem often can arise with take-out windows: large
crowds at the height of the season, and the teenagers who are tasked
with filling the orders.

The last time I went to the take out window at Georges, a teenage girl from
Poland waited on me and I asked for white chowder. She filled a paper cup
half way with clear, and then took it to the coffee area and filled the rest
of the cup with half and half and handed it to me. I asked her what she was
doing and she answered (with a grimace on her face), "following orders."
She said that was how they were supposed to fill orders for white clam
chowder. Did I mention it was my last visit there and it was a case of
cause and effect?

[Laury]

Post by Thomas Reynolds
The last time I went to the take out window at Georges, a teenage girl
from Poland waited on me and I asked for white chowder. She filled a
paper cup half way with clear, and then took it to the coffee area and
filled the rest of the cup with half and half and handed it to me. I
asked her what she was doing and she answered (with a grimace on her
face), "following orders." She said that was how they were supposed to
fill orders for white clam chowder. Did I mention it was my last visit
there and it was a case of cause and effect?

They do the same thing at Champlain's!

Laury

[Christopher Martin]

Post by Laury

Post by Thomas Reynolds
The last time I went to the take out window at Georges, a teenage girl
from Poland waited on me and I asked for white chowder. She filled a
paper cup half way with clear, and then took it to the coffee area and
filled the rest of the cup with half and half and handed it to me. I
asked her what she was doing and she answered (with a grimace on her
face), "following orders." She said that was how they were supposed to
fill orders for white clam chowder. Did I mention it was my last visit
there and it was a case of cause and effect?

They do the same thing at Champlain's!

And I've had it happen to me at Aunt Carrie's. Blech.

Christopher

-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
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[Thomas Reynolds]

Post by Laury

Post by Thomas Reynolds
The last time I went to the take out window at Georges, a teenage girl
from Poland waited on me and I asked for white chowder. She filled a
paper cup half way with clear, and then took it to the coffee area and
filled the rest of the cup with half and half and handed it to me. I
asked her what she was doing and she answered (with a grimace on her
face), "following orders." She said that was how they were supposed to
fill orders for white clam chowder. Did I mention it was my last visit
there and it was a case of cause and effect?

They do the same thing at Champlain's!
Laury

Half the clams etc. and thirty times the butterfat. The stuff is supposed
to be made from scratch :(

[Laury]

Post by Thomas Reynolds

Post by Laury

Post by Thomas Reynolds
The last time I went to the take out window at Georges, a teenage girl
from Poland waited on me and I asked for white chowder. She filled a
paper cup half way with clear, and then took it to the coffee area and
filled the rest of the cup with half and half and handed it to me. I
asked her what she was doing and she answered (with a grimace on her
face), "following orders." She said that was how they were supposed to
fill orders for white clam chowder. Did I mention it was my last visit
there and it was a case of cause and effect?

They do the same thing at Champlain's!
Laury

Half the clams etc. and thirty times the butterfat. The stuff is supposed
to be made from scratch :(

I actually make a fairly decent white chowdah (to hear my family
talk) and of course I completely agree! It's not diet food. I use
salt back and cream and butter and well, it's nothing even remotely
approaching clear with half-and-half. I make it for Father's Day,
usually, just once a year, because clams are my father's favorite
food.

And I know you are all probably starting a pool on the date I drop
from a hot-attack, with all this super high-fat-once-a-year stuff,
but normally I eat a very high fiber low-fat diet. Honest.

Laury

[Christopher Martin]

Thanks for your responses, everybody. You've pretty much confirmed what
I thought, and shown that I could have been far more scathing in my
assessment of George's on Quahog.

Christopher

-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

[lcz]

Hey Christopher -

You can quote me chapter and verse on my review of George's vs
Champlins on Quahog if you want to publish a "third party" report.

lcz
freedom of speech advocate and die-hard Champlins devotee

[Christopher Martin]

Post by lcz
You can quote me chapter and verse on my review of George's vs
Champlins on Quahog if you want to publish a "third party" report.

Thanks LCZ, I'll keep that in mind. I'd feel better about taking you up
on it if only someone would speak up *for* George's and lend some
balance to the conversation. When I posed the question I thought the
responses might be somewhat one-sided, I just didn't think they'd be so
much so.

But if, as at least two people have posited, George's is for
out-of-towners who don't know any better, I guess I'm not likely to hear
any pro-George's chatter.

Christopher

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Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

[Bob Ficoturo]

Hi Christopher

Post by Christopher Martin
Thanks LCZ, I'll keep that in mind. I'd feel better about taking you up
on it if only someone would speak up *for* George's and lend some
balance to the conversation.

[snip]

You might want to give George's a chance at rebuttle. I'd be interested at
what they have to say.

Bob F.

[cscm]

Post by Bob Ficoturo
You might want to give George's a chance at rebuttle. I'd be interested at
what they have to say.

I'm considering explaining to him how to access this thread, so that he
can see I'm not pulling my perception of a general negative opinion of
George's out of my butt, and so he can try to defend his business. Does
anyone object?

Christopher

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quahog.org: The definitive Rhode Island road trip
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[Z]

Post by cscm
I'm considering explaining to him how to access this thread, so that he
can see I'm not pulling my perception of a general negative opinion of
George's out of my butt, and so he can try to defend his business. Does
anyone object?

Hey Chris. This is a public forum. I have no objections.

Easiest access for a novice might be via Google Groups.

I didn't see any negative reviews of George's on Quahog.org. Is there
one? If so, would you post the URL?

[cscm]

Post by Z
I didn't see any negative reviews of George's on Quahog.org. Is there
one? If so, would you post the URL?

<http://www.quahog.org/cuisine/index.php?id=122>

You'll see that what I wrote isn't really that negative -- he objected
to "If the line at Champlin's is too long, George's will be there to
fill the void in your belly from their take-out window."

I'm working on a much-expanded entry that I hope will reflect the
extremes of opinion that people hold about George's, and I plan to get
back down there myself sometime soon to give their menu a workout.
Anybody wanna come with?

Christopher

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quahog.org: The definitive Rhode Island road trip
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[Z]

Post by cscm
<http://www.quahog.org/cuisine/index.php?id=122>
You'll see that what I wrote isn't really that negative -- he objected
to "If the line at Champlin's is too long, George's will be there to
fill the void in your belly from their take-out window."

I'll say this much: Speaking from my personal dining experience circa
1992, RI Monthly's "worst clam cakes" award was well-deserved.

[Mr Potatohead]

Post by cscm

Post by Z
I didn't see any negative reviews of George's on Quahog.org. Is
there one? If so, would you post the URL?

<http://www.quahog.org/cuisine/index.php?id=122>
You'll see that what I wrote isn't really that negative -- he
objected to "If the line at Champlin's is too long, George's will be
there to fill the void in your belly from their take-out window."

I can see why he wasn't thrilled. :-)

Isn't it under new ownership or management? I thought I heard a rumble
to that extent. Actually I was there a year or so ago and had something
which
must have been decent. I only remember the bad stuff.

Post by cscm
I'm working on a much-expanded entry that I hope will reflect the
extremes of opinion that people hold about George's, and I plan to
get back down there myself sometime soon to give their menu a
workout. Anybody wanna come with?

A mini-confab, perhaps?

[lcz]

Mr. Potatohead said:

"A mini-confab, perhaps?"

Confab? Did you say confab?

I'm THERE!

You all can eat the food. I'll just enjoy the company!

lcz
has dibs on the seat next to Mr. Potatohead

[seafoodlover]

Hi ICZ - I hope you check out George's in the future and see that there
wasn't a single fried thing on our specials list last weekend. In
fact, you tell me what kind of seafood you like and I will talk to the
chef and have him put it on the specials list and invite ya down to try
it. If you don't like it, I'll buy it! If you do like it, you gotta
buy me a beer!

Post by lcz
"A mini-confab, perhaps?"
Confab? Did you say confab?
I'm THERE!
You all can eat the food. I'll just enjoy the company!
lcz
has dibs on the seat next to Mr. Potatohead

[lcz]

Post by seafoodlover
Hi ICZ - I hope you check out George's in the future and see that there
wasn't a single fried thing on our specials list last weekend. In
fact, you tell me what kind of seafood you like and I will talk to the
chef and have him put it on the specials list and invite ya down to try
it. If you don't like it, I'll buy it! If you do like it, you gotta
buy me a beer!

Hi seafoodlover,

I'm lcz. I currently live in the Pettaquamscutt area of Narragansett.
I've lived on and off in the South County area for almost 50 years.

I can understand your passion about your restaurant. I really can.

But I think you are missing the point of this discussion. The initial
purpose of this thread was to compare the food at Champlins to the food
at George's. When someone like me, who is *quite* familiar with nearly
*all* of the restaurants in the area, is asked to compare two side by
side restaurants in Galilee - both of which cater to the "fried clams,
clamcakes and chowder" crowd - I go with Champlins. There was a time
in my youth and earlier adulthood when I *could* eat fried foods, and
did so with gusto. Hands down, Champlins wins every time for me. And
as you can see from the other posts in this thread, I am not alone.

I appreciate the posting of your specials menu. What I think I have
failed to communicate clearly to you is that I am comparing Champlins
to George's based on what folks actually go there for - fresh local
seafood, nothing fancy, just consistently great food.

Every restaurant in the area has a "specialty", in my opinion. I will
go to a specific restaurant for a specific purpose for a specific type
of food.

If I want clear broth chowder, I go to Champlins. It's the only thing
I order there, and I go there exclusively for the chowder. Period. If
I'm bringing friends into town for the ultimate seaside RI dining
experience, I bring them to Champlins. Not Aunt Carrie's, not
George's, not Iggy's, not the Chowda place at Monehan's dock.
Champlins. They order all the fried stuff and swoon over it, and I
treat myself to the steamed lobster, steamers, red potatoes, and clear
broth chowder.

If I want a nice healthy seafood dish that is prepared with flair, I go
to the new Wiley's where 1200 used to be, where the breakfast place
used to used to be.

If I want a heavier, heartier seafood dish, I go to Spain, where
Schiller's used to be, for their seafood paella.

If I want a seafood dish with a mediterranean flourish and an excellent
selection of wines, I go to Amalfi's.

To get a sense of what I am trying to express, read my earlier post
about my personal "best of" in the Narragansett area. You will notice
that each food that I list is served at *all different restaurants*. I
cannot honestly say that there is one single dining establishment that
I would consider a "one stop dining establishment".

Example - frozen lemonade. My personal "best of" is Del's. Not Baby
Elliot's, not the other new one (New England Lemonade or something?).
It's Del's. And only the lemon kind. Not the watermelon kind.

Another example - ice cream. My personal "best of" is Brickley's. And
I only like the one up in Bonnet, not the new one in downtown
Wakefield. Not Newport Creamery or whatever they are calling
themselves these days, not Friendly's, not ?? Scoops in Wickford, not
Moo Cow place across from the Salt Pond shopping center. It's
Brickley's. Period.

So, you see, this discussion is not about the ENTIRE MENU of both
Champlins and George's - it's about WHAT you go to Galilee FOR to eat.

And this crusty old highly opinionated and quite vocal "local" goes to
Champlins.

Maybe it's because I like eating off a cafeteria tray on a sticky
wooden picnic table and gazing at the faded photograph of the big blue
lobster while waiting in line to place my order and then go outside and
lean over the railing to watch the boats until my number comes up and
I'm hollered at to come get my food.

Or maybe it's the food.

lcz
who thanks you for taking the time to read my lengthy post, and who
also thanks you for the invitation to come on down, but who politely
declines

[Christopher Martin]

Post by Mr Potatohead
Isn't it under new ownership or management?

Not if my correspondent's last name is any indication.

Post by Mr Potatohead
A mini-confab, perhaps?

I'd be happy to set one up off-line if Z sends me the mailing list.

Christopher

-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

[Z]

Post by Christopher Martin

Post by Mr Potatohead
A mini-confab, perhaps?

I'd be happy to set one up off-line if Z sends me the mailing list.

Will do. Check your e-mail later today.

[lcz]

Post by cscm

Post by Bob Ficoturo
You might want to give George's a chance at rebuttle. I'd be interested at
what they have to say.

I'm considering explaining to him how to access this thread, so that he
can see I'm not pulling my perception of a general negative opinion of
George's out of my butt, and so he can try to defend his business. Does
anyone object?

Bring 'em on.

I'd like to be the one to go with you to George's, but just about
everything on their menu I can't eat because it's either deep fried or
has a high fat content.

And, to be fair, I have to say the same about Champlin's. The only
thing on their menu that I can eat is lobster, steamers, and clear
broth chowder.

Unless, of course, you'd like to create a spectacle at George's. I
could show them, in a liquid projectile type of way, just what I think
of their food.

lcz

[Christopher Martin]

Post by lcz
And, to be fair, I have to say the same about Champlin's. The only
thing on their menu that I can eat is lobster, steamers, and clear
broth chowder.

George's has all three of those things, too. See
<http://www.georgesofgalilee.com/menu.htm>.

Post by lcz
Unless, of course, you'd like to create a spectacle at George's. I
could show them, in a liquid projectile type of way, just what I think
of their food.

Just so long as you aim it away from me!

Christopher

-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

[lcz]

Post by cscm

Post by Bob Ficoturo
You might want to give George's a chance at rebuttle. I'd be interested at
what they have to say.

I'm considering explaining to him how to access this thread, so that he
can see I'm not pulling my perception of a general negative opinion of
George's out of my butt, and so he can try to defend his business. Does
anyone object?

Bring 'em on.

I'd like to be the one to go with you to George's, but just about
everything on their menu I can't eat because it's either deep fried or
has a high fat content.

And, to be fair, I have to say the same about Champlin's. The only
thing on their menu that I can eat is lobster, steamers, and clear
broth chowder.

Unless, of course, you'd like to create a spectacle at George's. I
could show them, in a liquid projectile type of way, just what I think
of their food.

lcz

[seafoodlover]

Post by lcz

Post by cscm

Post by Bob Ficoturo
You might want to give George's a chance at rebuttle. I'd be interested at
what they have to say.

I'm considering explaining to him how to access this thread, so that he
can see I'm not pulling my perception of a general negative opinion of
George's out of my butt, and so he can try to defend his business. Does
anyone object?

Bring 'em on.
I'd like to be the one to go with you to George's, but just about
everything on their menu I can't eat because it's either deep fried or
has a high fat content.
And, to be fair, I have to say the same about Champlin's. The only
thing on their menu that I can eat is lobster, steamers, and clear
broth chowder.
Unless, of course, you'd like to create a spectacle at George's. I
could show them, in a liquid projectile type of way, just what I think
of their food.
lcz

[seafoodlover]

I work at George's. Here is what we had on our specials list last
weekend:

Baked Stuffed Flounder 14.49
Topped with our own lobster sauce
Sirloin N' Shrimp 19.69
Bleu cheese topped N.Y. Sirloin with 2 baked stuffed shrimp
Slow Roasted Prime Rib
Queen Cut 15.99 King Cut 21.99, Tender, juicy, off the bone
Grilled Swordfish 15.49
With a fresh dill mayo and lemon
Baked Salmon 14.69
Topped with a pineapple salsa

Healthy Suggestion
Baked Haddock Almandine 14.99
Glazed with honey & almonds

NOTHING FRIED. YOu may want to come down here and see for yourself
that the old stereotype of George's beinga big tourist trap that sells
fried food has been changing. We have a Sunday Brunch Buffet and live
music every Sun. We were packed last Sun.

Give us a chance to show you that we have soom realyl cool stuff on our
menu. You can go to our websaite and chack out what the specials are
every weekend.

Post by lcz

Post by cscm

Post by Bob Ficoturo
You might want to give George's a chance at rebuttle. I'd be interested at
what they have to say.

I'm considering explaining to him how to access this thread, so that he
can see I'm not pulling my perception of a general negative opinion of
George's out of my butt, and so he can try to defend his business. Does
anyone object?

Bring 'em on.
I'd like to be the one to go with you to George's, but just about
everything on their menu I can't eat because it's either deep fried or
has a high fat content.
And, to be fair, I have to say the same about Champlin's. The only
thing on their menu that I can eat is lobster, steamers, and clear
broth chowder.
Unless, of course, you'd like to create a spectacle at George's. I
could show them, in a liquid projectile type of way, just what I think
of their food.
lcz

[pla]

Post by seafoodlover
NOTHING FRIED. YOu may want to come down here and see
for yourself that the old stereotype of George's being a
big tourist trap that sells fried food has been changing.

No no no... You've missed the point entirely. No offense,
but your sample menu sounds like any of a dozen generic
red-lobster-esque "classy" seafood joints.


In my youth, some 20+ years ago now, I used to look forward
to going to George's. Not because I could get "Baked Haddock
Almandine", or *anything* with fresh dill, but because your
food went from the ocean to the vats-o'-oil to the tartar
sauce repository to my mouth. YUM! Nothing fried? Why not
just open a McDonald's franchise on the same site? You'd
probably get *more* business from tourists coming off the
beach after a day's hard baking in the sun...


This entire topic quite frankly baffles me (Then again, the
fact that Red Lobster can stay in business anywhere in New
England also escapes my comprehension) - "Real" seafood-lovers
just want a pot of steamahs or FRIED clams (WITH the bellies
still attached!), a lobstah that coodah pinched 'em suttin'
fierce 20 minutes before, and on Fridays, the old standby of
fish-n'-chips, wrapped in FRIDAY's newspaper.


Again, no offense intended - You simply serve an entirely
different market than the locals who let you grow into the
restaurant you have today. And those locals now prefer
Champlin's for all the reasons I list above (actually, I
haven't gone *there* in probably a decade now, either, so
for all I know they have the same pretentious crap every
other "upscale" seafood joint seems to aspire to... But
they stayed true to what the local market wants *far* longer
than George's did).



- pla

[lcz]

Hey pla!

Still no pretentious crap at Champlins! Awesome food which can only be
gotten by standing in line forever, putting in your order like at the
deli, having a drink while wandering around waiting for the food to be
actually cooked *right then and there*, getting hollered at when your
number comes up, juggling the food on the cafeteria tray while trying
to grab all the black pepper and vinegar you can (who the heck puts
ketchup on their food anyway?), fumble with the napkins, find a spot to
eat on one of the big sticky wooden picnic tables which you usually
have to share with other people you don't know, and you clean up after
your own mess. And we still all flock there like lemmings.

And for the true locals, the two places to be "seen" is a) sitting on
the seawall between Monehan's dock and the Towers and b) waving from
the stairs while waiting in line at Champlins.

Pure bliss!

lcz

[lcz]

To the entirety of pla's post -

WHAT HE SAID!

lcz

[Mr Potatohead]

Post by lcz
To the entirety of pla's post -
WHAT HE SAID!
lcz

Are you really 50?

[lcz]

Mr. Potatohead asked:

"Are you really 50?"

Good God, man, just look at me. Greying hair and permanently chiseled
laugh lines. Yeah, I'm getting up there.

I was born during the Eisenhower administration. Close enough.

lcz
who actually posted "nearly 50"

[Mr Potatohead]

Post by lcz
"Are you really 50?"
Good God, man, just look at me. Greying hair and permanently chiseled
laugh lines. Yeah, I'm getting up there.

I guess I'll have to take another look. I didn't see any of that.

Just looked at the pictures again. Ohhh yeah! I see it now.
[???!]

[lcz]

Spud, you need new glasses.

I don't color my hair. I'm proud of my grey. It makes my hair
**sparkle**.

I don' wear any makeup at all except for lipstick, and that's only if I
remember to put it on. I'm a WYSIWYG woman.

And I'm still wearing patchouli oil as perfume. Have been since the
early 70's. Six bucks for a small bottle that lasts for about six
months.

lcz
who still has her Earth shoes (remember them?)

[Mr Potatohead]

Post by lcz
Spud, you need new glasses.

Dalderbash! I see things that never were and ask why not!

Post by lcz
I don't color my hair. I'm proud of my grey. It makes my hair
**sparkle**.
I don' wear any makeup at all except for lipstick, and that's only if I
remember to put it on. I'm a WYSIWYG woman.
And I'm still wearing patchouli oil as perfume. Have been since the
early 70's. Six bucks for a small bottle that lasts for about six
months.

Mmmm! Hippie chick!

Post by lcz
lcz
who still has her Earth shoes (remember them?)

I do!
My Achilles tendons still rebel from walking uphill all the time.
I have since elevated to Birks. I like walking well enough
but see no reason to make it a miserable experience.

[lcz]

Mr. Potatohead said, regarding Earth shoes:

"My Achilles tendons still rebel from walking uphill all the time.
I have since elevated to Birks. I like walking well enough
but see no reason to make it a miserable experience."

I hear ya! I think I was about 30 when I took a look at all the
stiletto pumps I was wearing to Corporate America Work and pitched 'em
all out the door.

I wish I could find Earth shoes again. I actually like the feeling of
them.

But my current shoe of choice is winter - RocketDog clogs, summer -
flipflops.

I'm too unpretentious to wear Birks. They smack of "yuppie
hippie-wannabees" to me.

Not that I'm calling *you* that.

I also wish I could find the old wooden Dr. Scholl's exercise sandles.
They double as footwear and emergency hammers. And weapons.

Speaking of weapons, I had a recent experience to use my 30 year old
mahogany hair pick as an offensive weapon. Damn, that thing is
dangerous!

lcz
who always thinks "what would MacGyver do?"

[Thomas Reynolds]

What is the best shoe for a woman whose feet seriously hurt after walking
any distance.

Post by lcz
"My Achilles tendons still rebel from walking uphill all the time.
I have since elevated to Birks. I like walking well enough
but see no reason to make it a miserable experience."
I hear ya! I think I was about 30 when I took a look at all the
stiletto pumps I was wearing to Corporate America Work and pitched 'em
all out the door.
I wish I could find Earth shoes again. I actually like the feeling of
them.
But my current shoe of choice is winter - RocketDog clogs, summer -
flipflops.
I'm too unpretentious to wear Birks. They smack of "yuppie
hippie-wannabees" to me.
Not that I'm calling *you* that.
I also wish I could find the old wooden Dr. Scholl's exercise sandles.
They double as footwear and emergency hammers. And weapons.
Speaking of weapons, I had a recent experience to use my 30 year old
mahogany hair pick as an offensive weapon. Damn, that thing is
dangerous!
lcz
who always thinks "what would MacGyver do?"

[Laury]

Post by Thomas Reynolds
What is the best shoe for a woman whose feet seriously hurt after walking
any distance.

Unfortunately, it's the lace-up kind that are well-cushioned and properly
fitted to your feet. I have a torn ligament on the bottom of one of my
feet and they are the only ones I can walk in all day. Brands that I like
(but different brands run differently) are Hush Puppies, Easy Spirits
and Reeboks. In summer I can wear a good pair of river sandals,
sometimes called sports sandals, like Teva's or Columbia brands.

High heels are podiatrist's best friends, and they're pretty good to
orthopedic doctors too, although my injury is from mountain climbing,
not shoes. The ortho who treated me guessed I'd already done
considerable damage prior to the actual injury from wearing
fashionable shoes.

Laury

[Mr Potatohead]

Post by lcz
I'm too unpretentious to wear Birks. They smack of "yuppie
hippie-wannabees" to me.
Not that I'm calling *you* that.

I had my day. :-)
I always wanted to be something but just ended up being what I am.

[whiteout]

I was at George's to day for lunch and it was busy as hell. Champlins
was CLOSED....say again...CLOSED....I had a cuban pork sandwich and a
narra beer....one ofthe best sandwiches i've had ina while. I even
called over t ochamplins on my cell phone to see what was going on and
they told me that they were closed during the week. I am no foofoo
food eater but it sure was a change from the same old same old
sanwiches you get everywhere else. If you havent been to Galilee in 10
years, then you really are outta touch dude. take a drive down
tomorrow the weather was amazingtoday

[seafoodlover]

Well PLA, You sound like the resident expert on what the "locals" want.
And you haven't been to either place in 10 years? Here's what the
"locals" decided in the Narra Times last summer: Southern RI Newspapers
Reader's Favorites 2005 #1 Favorite Chowder, Stuffies; #3 Favorite
Margarita, lobster, Honorable Mention - Favorite Restaurant, Fish n
Chips. That's a total of six awards - More awards than any restaurant
in Southern RI! We got the foofoo stuff like poached haddock, we got
the swamper stuff - steamahs (right from salt pond this weekend) and we
got the artery cloggers too - try a fried twinkie! So put the PS2
down, sign outta the porn sites, put your star trek figurines away,
take a shower, brush your teeth and get out of the house for a few
hours and see RI with your own eyes. Its a nice day today.

[Z]

Post by seafoodlover
Give us a chance to show you that we have soom realyl cool stuff on our
menu. You can go to our websaite and chack out what the specials are
every weekend.

I'd be willing to try George's again. I'll be back in RI for
Thanksgiving week ... will you be open for business then or will you be
closed for the season?

[Christopher Martin]

Post by Z
I'd be willing to try George's again. I'll be back in RI for
Thanksgiving week ... will you be open for business then or will you be
closed for the season?

According to their website they're open year 'round.

Christopher

-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

[Laury]

Post by seafoodlover
I work at George's. Here is what we had on our specials list last
Baked Stuffed Flounder 14.49
Topped with our own lobster sauce
Sirloin N' Shrimp 19.69
Bleu cheese topped N.Y. Sirloin with 2 baked stuffed shrimp
Slow Roasted Prime Rib
Queen Cut 15.99 King Cut 21.99, Tender, juicy, off the bone
Grilled Swordfish 15.49
With a fresh dill mayo and lemon
Baked Salmon 14.69
Topped with a pineapple salsa
Healthy Suggestion
Baked Haddock Almandine 14.99
Glazed with honey & almonds
NOTHING FRIED. YOu may want to come down here and see for yourself
that the old stereotype of George's beinga big tourist trap that sells
fried food has been changing. We have a Sunday Brunch Buffet and live
music every Sun. We were packed last Sun.
Give us a chance to show you that we have soom realyl cool stuff on our
menu. You can go to our websaite and chack out what the specials are
every weekend.

Sounds good to me! And if the weather is anything like we're
having now, it sounds like a great way to while away a Sunday.
Thanks for posting, I love a challenge.

Laury

[seafoodlover]

Does anything on the specials list look fried to you?

Baked Stuffed Flounder 14.49
Topped with our own lobster sauce
Sirloin N' Shrimp 19.69
Bleu cheese topped N.Y. Sirloin with 2 baked stuffed shrimp
Slow Roasted Prime Rib
Queen Cut 15.99 King Cut 21.99, Tender, juicy, off the bone
Grilled Swordfish 15.49
With a fresh dill mayo and lemon
Baked Salmon 14.69
Topped with a pineapple salsa

Healthy Suggestion
Baked Haddock Almandine 14.99
Glazed with honey & almonds

[whiteout]

Today is Thurs March 30, 2006. I went to Galilee and had lunch at
George's. The place was PACKED. I looked over to Champlins and their
roof was torn off, their sign destroyed. It looked deserted. I called
over there on my cell phone and was told that they were closed during
the week. I don't know what planet some of you are from but George's
food was amazing. It was lot more than I expected. I had a Cuban Pork
sandwich and a Narragansett Beer. Ohhhhhhh. I choose George's!!

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?
Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.
Thanks!
Christopher Martin
-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

[Z]

Post by whiteout
Today is Thurs March 30, 2006. I went to Galilee and had lunch at
George's. The place was PACKED. I looked over to Champlins and their
roof was torn off, their sign destroyed. It looked deserted. I called
over there on my cell phone and was told that they were closed during
the week. I don't know what planet some of you are from but George's
food was amazing. It was lot more than I expected. I had a Cuban Pork
sandwich and a Narragansett Beer. Ohhhhhhh. I choose George's!!

Why are you pretending to be a different user?

From: "seafoodlover" <***@gmail.com>
NNTP-Posting-Host: 68.1.165.193
X-HTTP-UserAgent: Mozilla/4.0

From: "whiteout" <***@gmail.com>
NNTP-Posting-Host: 68.1.165.193
X-HTTP-UserAgent: Mozilla/4.0

[pla]

Post by Z
Why are you pretending to be a different user?

Do you need to ask?

Whether an "employee" or otherwise (owner? PR firm? fanboy?),
this person clearly wants to push George's and insult Champlin's.

After Our Lady of the Three Names and myself explained that
New Englanders want fresh New England seafood cooked in an
unhealthy manner (well, I suppose the basics of steamahs and
lobster don't get any healthier) - not Red Lobster Almandine
imported frozen from mainland china and washed down with "a
Narragansett" (not "a 'gansett", mind you) imported from...
Indiana(?) these days, he clearly needed to change handles.

I'll hold out for him to adopt a persona that drinks Guinness
and eats steamahs with the bellies.. Then we'll resume the
conversation. Until then, consider the "Don't feed the trolls,
unless you feed them the self-advertisers" sign out.



- pla

[Z]

Post by pla

Post by Z
Why are you pretending to be a different user?

Do you need to ask?

I guess I wanted to give him the benefit of the doubt. But after
rereading the posts, when he says he's kevind69 he works at George's and
when he says he's redliquidsky, he's just a customer.

The content conflict shoots down any possible "I accidentally posted
from my other gmail acct" excuse. It was a deliberate attempt to mislead.

What a scumbag.

[Thomas Reynolds]

Post by pla

Post by Z
Why are you pretending to be a different user?

Do you need to ask?
Whether an "employee" or otherwise (owner? PR firm? fanboy?),
this person clearly wants to push George's and insult Champlin's.
After Our Lady of the Three Names and myself explained that
New Englanders want fresh New England seafood cooked in an
unhealthy manner (well, I suppose the basics of steamahs and
lobster don't get any healthier) - not Red Lobster Almandine
imported frozen from mainland china and washed down with "a
Narragansett" (not "a 'gansett", mind you) imported from...
Indiana(?) these days, he clearly needed to change handles.
I'll hold out for him to adopt a persona that drinks Guinness
and eats steamahs with the bellies.. Then we'll resume the
conversation. Until then, consider the "Don't feed the trolls,
unless you feed them the self-advertisers" sign out.

- pla
This same troll keeps coming back in one form or another (e.g., yours in
Christ, etc.) There is something creepy/pathetic about it.

[P]

Post by whiteout
Today is Thurs March 30, 2006. I went to Galilee and had lunch at
George's. The place was PACKED. I looked over to Champlins and their
roof was torn off, their sign destroyed. It looked deserted. I called
over there on my cell phone and was told that they were closed
during
the week. I don't know what planet some of you are from but
George's
food was amazing. It was lot more than I expected. I had a Cuban Pork
sandwich and a Narragansett Beer. Ohhhhhhh. I choose George's!!

Uh, anyone else think this smacks of an anon advertisement by a

Post by whiteout

I once witnessed a George's employee rescue a woman
from being hit by a car driven by a Champlins employee

I once found myself with superhuman strength and
libido after eating Baked Stuffed Flounder topped with
Lobster sauce(only $14.49!!!).

My doctor told me I had only 6 months to live after
eating at Champlin's. I ate then only at George's and
lost 100 lbs in 30 days, then won a million dollars when
I found a scratcher in their parking lot.

;-)

[julie]

Post by Christopher Martin
Which is better? Which do you try first, before resorting to the other?
Knowing your opinions will help me to respond to an email I received
this morning from someone affiliated with one of the above
establishments.
Thanks!
Christopher Martin
-------------------------------------------------
Quahog.org: the definitive Rhode Island road trip
-------------------------------------------------

[Z]

julie wrote:
...


Look at that! Another new Google/gmail poster!

Hmmm, what are the odds?

Lemme guess... you love George's food?

[Thomas Reynolds]

Post by Z
...
Look at that! Another new Google/gmail poster!
Hmmm, what are the odds?
Lemme guess... you love George's food?

Hey Z. stay on top of it. We have a real sad case trying to have human
contact by proxy.

[O]

Post by Thomas Reynolds

Post by Z
...
Look at that! Another new Google/gmail poster!
Hmmm, what are the odds?
Lemme guess... you love George's food?

Hey Z. stay on top of it. We have a real sad case trying to have human
contact by proxy.

It's all the multiple personalities that I find amusing.

-Owen