A Sampling of Reviews
Amaral's Fish and Chips - 4 Redmond Street - Warren, RI 02885
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From Yankee Magazine, published March/April 2008.
Eating New Englandy
25 New England foods and the best placesto find them "Stuffies" are to clams casino what steak is to chicken: big and hearty. Shells are packed with chopped quahogs and bread and/or cracker crumbs, and flavored with herbs and/or veggies and plenty of clam juice, often with a red-pepper-flake kick. Amaral's definitely have that zing, but no green pepper, no bacon, no chorizo -- just the basics. |
From the book, New England's Favorite Seafood Shacks: Eating up the Coast From Connecticut to Maine, published June 05, 2006.
| Amaral's Fish
& Chips
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From the Warren Times-Gazette newspaper, published May 17, 2006.
| Stuffies rule at
Amaral's Of
course, coffee milk can also be found over at Amaral's Fish and Chips,
together with perennial Rhode Island favorites, stuffies and clam
cakes. Amaral's might seem like the new kid on the block compared with
Delekta's and Rod's. |
And some golden oldies (we're consistent)...
From the Rhode Island Monthly magazine, published August 1994.
| Best Fish in the Ocean
(State, that is) We wanted to know who makes the best fish and chips in Rhode Island. And not only the best, but the real thing - you know, batter-dipped, deep-fried, flaky fish with nice, thick fries - like they eat from newspapers over in jolly old England. So we enlisted a professional-a true-blue, dyed-in-the-wool Englishman - for the job. He traveled from one end of the Ocean State to the other, sampling fish and chips at every stop, and discovered the best at Amaral's in Warren. This spot is far from high glamour - the booths sport formica tables and hard benches, and the silverware is plastic - but the food makes up for any of that. The fish is tender and flakes with a fork; the fries are fresh, hot, and thick; and it's a huge portion. It's the best $4.25 trip back home our Englishman ever took.
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From the Providence Journal newspaper, July 15, 1987.
| Bellies Up From a self-proclaimed clam lover came these Instructions: Put the whole clam into your mouth at once. The idea is that you want the soft, round clam belly to fill your mouth. The clam juice should squirt out while you're chewing on the neck, filling your mouth with sea taste. And these guidelines: The best fried clams reach an ideal balance between soft, juicy and chewy. Tartar sauce is absolutely essential for dipping the fried clams (though, sadly, I found, much of it tastes prepackaged). Thus prepared, I launched into my first fried-clam-tasting experience, never imagining that I would come to enjoy eating the squishy, batter dipped sea fauna. I soon found out, though, that once you acquire a taste for them, fried clams can become addictive. So, for those who have already acquired that addiction, and for those who think you might like to try, here's a list of a few places to get fried clams In Southeastern New England, along with a rating based on a recent sampling by both the experienced and the novice clam taster. The list is only a partial one; there are many other places along the coast that serve clams. Try them; the best clam shack may be just down the road at your local beach. Good luck and happy clamming. The Ratings: * * * * excellent * * * good * * fair * poor * * * * Amaral's Fish And Chips, Turner Street, Warren. Restaurant and take-out. Fried-clam side order is $4.80 (about 25 clams). A clam plate with fries and coleslaw is $6.30. Our generous portion of clams in a light flour batter had squishy, melt-in-your-mouth bellies; the clams were fresh and tasty. With red checkered tablecloths, this place is not exactly a rough clam shack, but service was fast, the atmosphere casual and the utensils plastic. Amaral's uses Maine and Maryland clams, fried in a combination of vegetable oil and animal fat. The tartar sauce was thin and liquidy so you could easily dip your whole clam in it. ( Summary of the review's ratings of other restaurants:
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