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My family and I have been going to Jimmy’s Port Side Seafood Restaurant during our vacation in Point Judith, RI for years. It is a family owned joint that has been around since before I can remember. We typically get the 1 ½ lb. lobsters for an inexpensive seafood dinner and of course, the world-famous lobster bisque. We are very friendly with the owner, Debbie, and her hospitality is well above the status quo.
The lobster bisque has just the right amount of Sherry in it. The chunks of lobster, are endless and divine. But the newest addition to the soups and starters at Jimmy’s is a new favorite of mine.
The new soup on the menu is the Boston Clam Chowder, which I have already nicknamed the “Thick Boi!” Living in New England for four years, I have had my fair share of New England Clam Chowder. But this is a new spin on that infamous recipe, with a Boston twist. Boston Clam Chowder I am sure is a well know recipe in the Boston area. But me being a New Yorker, this was very new to me! The ingredients included a taste of Dill, with a hint of smokiness from the spices. It had thick chunks of potatoes and a plethora of sweet clams. The consistency was extremely thick, hence my nickname. It was a sensational warm treat for just coming off of the Block Island Ferry. I advise all seafood lovers to give it a try when gallivanting around Rhode Island!
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