>>> YOU MIGHT HAVE NOTICED BUT OYSTERS ABACK ON THE MENU.

AFTER YEARS OF DECLINE, IT IS MAKING A BIG COMEBACK IN RHODE ISLAND AND THE REST OF NEW ENGLAND.

BRINGING JOBS AND IMPROVED WATER QUALITY.

AND A LOTS OF TASTY BIVALVES AROUND THE STATE.

JOIN US AS WE EXPLORE THE OYSTER RENAISSANCE ON TASTE OF RHODE ISLAND.

>> RHODE ISLANDERS ARE INTENSELY PROUD OF THEIR HISTORY, CULTURE AND ABOVE ALL THEIR FOOD.

WITH OVER 400 MILES OF COASTLINE, THE GREAT CULTURAL INFLUENCES AND THE RICH TRADITION OF FISHING AND FARMING, RHODE ISLAND IS A FOOD LOVERS MacA.

-- MEKA.

WE ARE TAKING YOU ON A TRIP ACROSS THE OCEAN STATE FEATURING CHEFS, FARMERS, BREWERS DISTILLERS AND WINEMAKERS TO MAKE RHODE ISLAND ONE OF AMERICA'S MOST EXCITING AND DYNAMIC CULTURES.

CLASSIC TO CUTTING-EDGE, THIS IS A CASE OF RHODE ISLAND.

THIS EPISODE OF A TASTE OF RHODE ISLAD IS MADE POSSIBLE BY THE GENEROUS SUPPORT OF CISCO BOSTON.

PROVIDING FOOD SERVICE PRODUCTS TO NEW ENGLAND CUSTOMERS WILL FOR OVER 40 YEARS.

GOOD THINGS COME FROM CISCO.

>> OYSTER FARMING IS GROWING RAPIDLY IN RHODE ISLAND.

JEFF GARDNER, OWNER OF WATCH HILL OYSTERS HAS BEEN GROWING WORLD-CLASS OYSTERS FOR 25 YEARS.

>> I AM JEFF GARDNER OWNER OF WATCH HILL OYSTERS.

SHELLFISH FOR YOU AS MY COMPANY NAME.

THIS IS MY HOUSE WHERE WE START THE DAY.

WE WILL WALK DOWN THE PATH TO SEE WHERE WHEN A POT POND IS AND WHERE WE WORK.

THIS IS ONE OF THE PONDS.

THE WATER IN THE POND IS INCREDIBLY HEALTHY, WE HAVE A 3-3 1/2 FOOT TIED.

THAT MEANS WE HAD A A LOT OF WATER THAT GOES BACK AND FORTH.

>> HI, GUYS.

THIS IS WHERE WE DO A LOT OF THE WORK.

WE DO A LOT OF THE GRADING, SIFTING, ETC., UNDERNEATH THIS CANOPY.

IT IS A BEAUTIFUL LATE FALL DAY TODAY, IT IS NOT ALWAYS PRETTY OUT HERE.

BEING AN OYSTER FORMER IS NOT A JOB, IT IS A LIFESTYLE.

DID YOU GO OVER THIS?

IT IS NOT A JOB, IT'S A LIFESTYLE?

>> IT IS A LIFESTYLE.

MAC >> THEY WERE NOT QUITE AS POPULAR AS THEY ARE NOW.

IT SEEMS THAT YOU HAVE TO HAVE THEM ON YOUR MENU IF YOU ARE A QUALITY RESTAURANT THESE DAYS.

WHEN YOU STARTED 25 YEARS AGO, IT WAS NOT LIKE THAT.

THIS IS AN OYSTER RENAISSANCE, PERHAPS.

RHODE ISLAND OYSTERS ARE REALLY GOOD.

ABSOLUTELY.

THERE'S A BOOK CALLED THE GEOGRAPHY OF OYSTERS AND IT MAPS OUT OYSTERS AND DESCRIBES THEM IN THE UNITED STATES.

I BELIEVE THEY CALL THIS THE GOLD COINS FOR OYSTERS AND THAT'S BETWEEN LONG ISLAND AND MAINE.

WE'RE IN THE MIDDLE.

THAT'S WHERE THE OYSTERS HAVE TO ENDURE A REAL WINTER AND WHEN THEY DO THAT, THEIR GLYCOGEN, THE FAT CONTENT INCREASES.

THEY TASTE BETTER.

I HAVE GROWN SHELLFISH INCLUDING CLAMS AND BAY SCALLOPS AND I BELIEVE 17 LOCATIONS.

THIS IS THE BEST ONE.

I HAVE TRADED IN NUMEROUS PLACES.

WHAT TYPE OF SPECIES IS THIS, BY THE WAY?

>> THIS IS CHRIS TYE SHIVER GENERAL-X ARE.

IT IS NAMED FOR THE STATE OF VIRGINIA.

WE ARE NOT ALLOWED TO BRING IN EXOTIC SPECIES.

WE CAN'T BRING THE MEN BECAUSE THEY MIGHT TAKE OVER THE ENVIRONMENT.

THEY WOULD OUTCOMPETE THE NATIVE OYSTER.

>> WIND AWAY -- WHY DO THEY TASTE THE WAY THEY DO?

THE REASON IS WE HAVE WESTERLY GRANITE.

IT IS FAMOUS FOR ITS GRANITE.

WE HAVE THE WHITE AND THE GREEN MOUNTAINS OF NEW HAMPSHIRE, WE HAVE UNDERGROUND AQUIFERS, AND RIVERS, THE RIVERS FLOW DOWN FROM NORTHERN NEW ENGLAND TO THE COASTAL REGION ALONG HERE.

THEY DUMPED THAT WATER OUT INTO THE OCEAN INTO THIS POND.

WE HAVE UNDERGROUND FRESHWATER THAT COME SIFTING UP THROUGH WESLEY GRANITE AND MINIMALLY BOTTOM SO THE ONLY FRESHWATER -- IT COMES FROM NORTHERN NEW ENGLAND.

THAT GIVES US THE BRINY, BUTTERY, MANY REALLY COMPLEX, I LOVE THIS ONE, OCEAN ANY FLAVOR.

-- OCEAN FLAVOR.

>> THIS IS ONE SPECIES UP AND DOWN THE COAST.

THEY ARE TRADEMARKED AND BRANDED DIFFERENTLY BASED ON THE LOCATION THEY ARE GROWN.

EVEN THOUGH WE HAVE OYSTERS GROWING HERE AT WATCH HILL, UP THE ROAD THEY WILL HAVE A COMPLETELY DIFFERENT TASTE EVEN THOUGH THEY ARE SO GEOGRAPHICALLY CLOSE TOGETHER.

THERE ARE DIFFERENT WATER BODIES.

>> OUR OYSTERS ARE DESCRIBED AS BRINY YET SWEET.

BUTTERY, COMPLEX, MINERAL HE, AND THE NEW WORD FOR JEFF GARDNER ISç LIKE AN OCEAN.ç SERVED ON SOME OF THE FINEST RESTAURANTS IN THE COUNTRY.

SOME OF THESE OYSTERS TODAY ARE GOING TO A GRILL IN THE WHITE HOUSE.

WE HAVE BEEN SELLING TO THE GRAND CENTRAL OYSTER BAR FOR 20 YEARS.

AQUA GRILL IS THE NUMBER ONEç BAR IN NEW YORK CITY AND HAS BEEN FOR A LONG TIME.

WE PUT 2 MILLION OYSTERS IN THE WATER THIS YEAR.

WE ARE A COMMERCIAL AQUACULTURE FARM THAT SUPPORTS FAMILIES AND I'M REALLY PROUD OF THE FACT THAT ONE OF THE THINGS THAT SHELLFISH FOR YOU -- WE PAY A LIVING WAGE.

PEOPLE WORK FOR US FOR QUITE A WHILE AND WE PAY PEOPLE ENOUGH MONEY TO SURVIVE.

I WOULD LIKE TO MAKE MORE MYSELF BUT IT IS A GOOD BUSINESS.

IT IS WONDERFUL WHAT WE DO FOR THE ENVIRONMENTñr AND I'M PRETTY PROUD OF WHAT WE ARE DOING.ç >> RIGHT NOW WE WILL GO OUT TO THE LEASE AND GRAB SOME BAGS FOR THE RESTAURANT.

THEY ARE ALL 100 COUNSEL THEY WILL GO TO THE BOAT RAMP AND MEET JEFF THERE WITH THE PICKUP TRUCK.ñrç THESE OYSTERS ARE GOING FROM FARM TO RESTAURANT WITHIN ONE HOUR.

THEY HAVE JUST BEEN HARVESTEDç AND THEY'RE GOING IN THE TRUCK AND PUT INTO THE COOLERS AND GETTING ICED AND GETTING DELIVERED WITHIN ONE HOUR FROM THE FARM TO THE RESTAURANT.

THEY'RE GOING TO THE NORDIC LODGE WHICH IS IN ROUTE -- RHODE ISLAND.

THE FOOD IS INCREDIBLE.

THEY WILL BE GETTING 2400 OYSTERS.

WATCH HILL OYSTERS IS THE BEST.

MAC TUCKED AWAY ON A FARM IN THE DEEP WOODS OF SOUTH KENT, IS NOT WHERE YOU WOULD EXPECT TO FIND A FAMOUS SEAFOOD RESTAURANT.

THE NORDIC LODGE IS CONSISTENTLY RATED ONE OF THE TOP 10 BUFFETS IN THE ENTIRE UNITED STATES.

>> I AM STEVE PEARSON, A CO- OWNER OF THE NORDIC LODGE.

WE'VE GOT A RESTAURANT HERE THAT SPECIALIZES IN HIGH-END BUFFET.

WE SERVE ALL THE BEST OF THE BEST.

LOBSTERS, SCALLOPS, ALASKAN CRAB, BLACK ANGUS FILET MIGNON AND PRIME RIB.

IMPORTED BELGIAN CHOCOLATES, SO ON AND SO FORTH.

>> THIS IS THE RAW BAR OVER HERE.

THESE ARE THE OYSTERS THAT COME FROM JEFF GARDNER AT WATCH HILL OYSTER FARM.

HE DOES A GREAT JOB.

THEY ARE FRESH DAILY.

YOU CAN SEE THEY ARE UNIFORMLY SIZED.

A LITTLE ON THE BRINY SIDE.

THIS IS THE ONLY OYSTERS THAT WE USE HERE.

THIS IS WHAT OUR CUSTOMERS LIKE.

>> HOW MANY OYSTERS DO YOU SHOP TONIGHT?

>> ABOUT 1000 HAPPENED 2000.

I AM CRANKING AWAY OVER HERE.

>> WE HAVE TO TOP IT -- THEN YOU DO THIS.

>> OVER HERE WE HAVE THE LITTLE NEXT, FRESH DAILY.

AND 25% OF THE COUNTRY SUPPLY COMES FROM NARRAGANSETT BAY.

BUT THESE ARE CONSIDERED TO THE BEST.

THAT'S WHY WE USE THEM.

OVER HERE WE HAVE THE CRAWFISH SALAD AND THE LOBSTER SALAD.

AND WE HAVE THE SHRIMP OVER HERE.

THIS IS ALL SELF-SERVE.

THIS IS ONE OF THE LOBSTER HOLDING TANKS.

WE HAVE MORE THAN THIS, THIS IS THE ONE THAT THE CUSTOMERS CAN SEE.

THE LOBSTERS COME FROM NEW ENGLAND, THEY ARE SMALL HARDSHELL LOBSTERS FREE OF BLEMISHES.

THEY ARE THE BEST OF THE BEST.

WE'VE GOT SNAIL SALAD, WE'VE GOT WHOLE CRAWFISH OVER HERE THAT ARE BY YOU SEASON.

THAT WE HAVE MARINATED MUSCLES, WE'VE GOT CALAMARI WHICH COMES FROM POINT JUDAS RIGHT DOWN THE ROAD HERE.

ONCE AGAIN IT IS REGARDED AS THE BEST.

AND WE HAVE SEAFOOD STUFFED MUSHROOMS.

VEGETABLE FRIED RICE.

STOPPED FLOUNDER OVER HERE.

WE HAVE THE SCAMPI AND STOPPED SHRIMP, BACON WRAPPED SCALLOPS.

AND ALL KINDS OF HORS D'OEUVRES OUT FRONT.

OVER HERE WE HAVE FRIED SHRIMP, FRIED SCALLOPS, LOBSTER FRITTERS , CHICKEN TENDERS, AND FRENCH FRIES.

A LITTLE FURTHER DOWN THE LINE HERE BUT WE ARE COOKING FILET MIGNON, ALL BLACK ANGUS TO ORDER.

WE ARE CARVING PRIME RIB, AGAIN BLACK ANGUS ON THE CARVING STATION.

THAT IS THE HELOISE ICE CREAM BAR RIGHT THERE.

IT HAS EVERYTHING FROM CHOCOLATE PIE AND IMPORTED BELGIAN CHOCOLATE.

CHOCOLATE DIPPED STRAWBERRIES AND CHERRIES.

CHEESECAKES AND ON AND ON AND ON AND.

THIS IS PART OF THE OUTDOORS.

WE HAVE VOLLEYBALL AND CORN HOLE SET UP.

WE HAVE BADMINTON, THERE'S A FIRE PIT.

WE ARE SITUATED ON 28 ACRES OF LAND ON THIS PRIVATE LAKE.

PEOPLE REALLY ENJOY IT.

THAT GIVES THEM SOMETHING MORE, MORE THAN JUST COMING TO A RESTAURANT FOR DINNER AND GOING HOME.

IT IS A MEMORABLE EVENT.

WHEN THEY TAKE ADVANTAGE OF ALL WE HAVE TO OFFER HERE.

THIS IS MY FAMILY, MY GRANDFATHER, MY MOM AND DAD, THEY CAME HERE INITIALLY IN 1963.

THIS IS THE MODERN VERSION, TODAY'S FAMILY.

AND MOST OF THEM WORK YEAR.

IT IS A TRUE FAMILY BUSINESS.

>> AND YOU GUYS ALL GET ALONG?

>> [ LAUGHTER ] TO THIS DAY.

IT HAS BEEN GREAT, ACTUALLY.

WE WORK REALLY WELL TOGETHER.

>> ONE OF THE THINGS UNIQUE ABOUT THE NORDIC IS THAT WE DRAW FROM SUCH A WIDE DISTANCE.

WE HAVE A LOT OF PEOPLE THAT COME IN FROM NEW YORK, PHILLY, VIRGINIA AND MARYLAND, THEY COME IN FROM ALL OVER.

>> IT IS VERY FLATTERING TO HAVE PEOPLE FLY IN OR DRIVE IN FROM FOUR HOURS AWAY TO HAVE DINNER HERE.

>> I HAD A PARTY OF FOUR MEN FROM INDIANA.

THEY FLEW IN FOR DINNER.

>> I BROUGHT MY LOVELY WIFE ALL THE WAY FROM GARY, INDIANA.

WE CAME AFTER WE SAW THIS RESTAURANT ON THE INTERNET AND THAT IS WHY WE ARE HERE.

I'M LOOKING FOR THE ALASKAN KEANE -- KING CRAB AND THE LOBSTER.

>> AND OYSTERS?

>> OH, MAN, THE OYSTERS.

WHAT IS A SEAFOOD BUFFET WITHOUT OYSTERS?

>> DO YOU WANT SOME HOT BUTTER WITH THAT?

[ LAUGHTER ] AND A LITTLE LEMON.

OH, YEAH, THAT IS GORGEOUS.

SWEET AND SALTY.

FRESH AS IT GETS.

WOW.

>> HOW ARE YOU FOLKS DOING?

LOBSTERS.

THIS IS LOBSTER MAC 'N CHEESE.

THIS IS FROM THE GRILL.

LOBSTER FRITTERS.

>> WHAT IS GOING ON NOW?

>> WHAT NUMBER IS THIS?

>> SIX.

>> IT'S WONDERFUL.

>> DINING AT THE NORDIC LODGE IS NOT A NIGHT ON THE TOWN, HE WAS RIGHT.

THIS WAS AN EXPERIENCE.

FIND YOUR WAY HERE FOR AN OUTRAGEOUS AMOUNT OF FOOD, FLAVOR, AND RHODE ISLAND HOSPITALITY.

>>> THE NEXT UP AND THE OYSTER EXPLORATION IS METALLIC OYSTER BAR.

IT IS ON THE EDGE OF POWDER POND.

OWNER AND FARMER PERRY BROSSEAU HAS CREATED AN INNOVATIVE AND IT DISHES -- AMBITIOUS CULINARY OPERATION.

A YEAR-ROUND ORGANIC VEGETABLE FARM IS COMBINED WITH A FULL- SERVICE RESTAURANT.

>> WE WILL HEAD OUT TO THE OYSTER FARM RIGHT NOW.

IT IS SEVEN ACRES FARM AT WAITING DEPTH.

IT'S EITHER WASTED DEEP OR CHASTITY.

-- OR CHEST DEEP.

IT HAS SOME OF THE HIGHEST SALINITY IN THE AREA.

WHICH ADDS TO THE FLAVOR, CRISP BRINY AND SLIGHTLY SWEET.

HOW THEY ARE GROWN AND WHERE THEY ARE GROWN IMPACTS THEIR FLAVOR AND THE TEXTURE OF THE MEAT.

YOU SEE THAT ON THE RAW BAR.

THEY HAVE SUBTLE DIFFERENCES AND DRASTIC APPEARANCE DIFFERENCES.

I GOT INTO AQUACULTURE AFTER BEING A COMMERCIAL HARVESTER.

THAT WAS A SHELLFISH HARVESTER.

I WENT AWAY TO SCHOOL IN COLORADO AND I LOVE COLORADO BUT I REALIZED THAT I MISSED THE OCEAN.

I WANTED TO STUDY THE OCEAN SO I GOT INTO MARINE BIOLOGY AND WANTED TO STUDY AQUACULTURE AND FISHERIES.

SO THAT'S HOW I WOUND UP STARTING THE OYSTER FARM.

I ORIGINALLY BOUGHT THE RESTAURANT BECAUSE I NEEDED A COMMERCIAL DOCK AND IT WAS CLOSED WHEN I BOUGHT IT.

IT WAS ORIGINALLY THE SEAL AND SO IN 2009 I BOUGHT IT AND OPENED IT.

THERE WAS A POOR ECONOMY BUT I OPENED IN JULY AND WE WERE PRETTY BUSY SERVING THE OYSTERS AND THE'S -- AND THE LOCAL FOOD AND PEOPLE THAT I MET AT THE FARMERS MARKET.

SO A FEW YEARS AGO WE WERE IN THE TOP 10 OYSTER BARS IN THE WORLD.

WE DISPLAY RHODE ISLAND SHELLFISH, WE HAVE THE OYSTERS RIGHT HERE, THE LITTLE NET CLAMS THAT YOU SEE TODAY.

WHEN PEOPLE COME HERE THEY REALLY WANT A RHODE ISLAND EXPERIENCE.

WE TRIED HAVING OTHER OYSTERS, SOMETIMES WESTCOAST IN NEW YORK BUT REALLY I FIND THAT PEOPLE REALLY GO AFTER THE RHODE ISLAND .

THAT'S WHAT WE USE EXCLUSIVELY ON THE RAW BAR.

RHODE ISLAND OYSTERS ARE SOME OF THE BEST IN THE WORLD.

IT MAKES SENSE FOR US, THAT'S WHO WE ARE.

THE DIFFERENCE BETWEEN THE METALLIC AND THE OTHER IS THE DIFFERENT COLOR AND THE TUNIC IS A LITTLE MORE -- BOTANIC.

IS MORE EMERALD.

WE HAVE A MINERAL -- AND THAT'S THE ALGAE THAT THEY ARE EATING, THAT WATCH ELLIS A LITTLE DIFFERENT.

BUT OBVIOUSLY A MUCH LARGER PRODUCT.

SOME PEOPLE WANT TO TRY AND OYSTER BECAUSE THEY'VE NEVER HAD ONE BEFORE.

A SMALL OYSTERS ARE GREAT WAY TO START.

IT'S A LITTLE TASTE OF WHAT THIS GUY WILL END UP TASTING LIKE WHEN YOU GET A BIG MOUTHFUL.

THAT IS SOME SUBTLE DIFFERENCES IN THESE PRODUCTS.

THESE ARE ALL THE SAME AGE, THEY WERE ABOUT 2-3 YEARS OLD.

YOU CAN SEE THE AGE BY THE RINGS ON THE SHELF.

IT MAKES THE RINGS RIGHT HERE.

>> UNDER THE GUIDANCE OF JEFF GROFF, THE MENU AT METALLIC OYSTER BAR GOES WAY BEYOND YOUR TYPICAL.

IT FEATURES BOTH CLASSIC AND INNOVATIVE DISHES USING LOCALLY SOURCED INGREDIENTS.

MUCH OF IT FROM THEIR OWN FARM.

THERE'S A WIDE VARIETY OF OPTIONS HERE BUT THE OYSTERS ARE DEFINITELY THE STAR ATTRACTION >> WE ARE GONNA MAKE THE OYSTER STEW.

THIS IS BEEN ON THE MENU SINCE THE DAY I GOT HERE.

WE CHANGE IT SEASONALLY.

IT IS SOMETHING THAT PEOPLE ORDER ALL YEAR ROUND, IT IS TRADITIONAL.

HOURS A SLIGHTLY DIFFERENT.

HERE IS SOME WHOLE BUTTER.

A LITTLE BIT OF FRESH SHALLOTS.

AND PARSNIPS AND SWEET POTATO.

IT'LL TAKE THREE OR FOUR MINUTES TO TAKE THE BIKE AWAY.

THAT THE NEXT UP IS THIS POINT WE WILL ADD THE ROSEMARY CREAM WHICH WE MAKE AHEAD OF TIME.

THE ROSEMARY WILL SIMMER FOR A LITTLE WHILE WE MAKE THE CREAM SAUCE BEFORE.

WE JUST ADD THE CREAM IN AND ADD SOME WHITE WINE AND LOTS OF SHALLOTS AND A TINY BIT OF GARLIC, A LOT OF ROSEMARY, HEAVY CREAM.

AND THE LIQUOR FROM THE OYSTERS WHICH COMES OUT OF THE OYSTER WHEN WE SHOCK IT.

THAT IS REDUCED A LITTLE BIT.

THE TRICK IS TO NOT OVERCOOK THE OYSTERS.

THAT IS SOMETHING YOU WANT TO ADD A LAST MINUTE.

REALLY THEY JUST GET POACHED FOR A SECOND.

WE QUICKLY COOK THE OYSTERS IN URBAN BUTTER AND THEN WE LAY THEM ON TOP OF THIS.

THE LIQUOR IS ALREADY IN THE STEW ITSELF.

SO THE FLAVOR OF THE OYSTERS AS THERE.

>> THIS IS THE CUCUMBER OYSTER.

IT IS GREAT FOR THE SUMMER, IT IS REALLY LIGHT AND GO SUNDAY CUCUMBER AROUND, A LITTLE BIT OF SLICED ONION WITH SOME MINT AND SOME SLICED AVOCADO.

AND THEN WE CALL THIS REMOULADE SAUCE, IT'S NOT TRADITIONAL BUT IT IS A SPICY MAYONNAISE.

THIS IS THE OYSTERS ROCKEFELLER.

AND WE HAVE STEAMED SPINACH AND THE ROCKEFELLER SAUCE.

THE LAVA FLAVOR COMES FROM THIS, IT IS THE ANISE OR LICORICE FLAVOR.

WE DIDN'T CHANGE THIS UP TOO MUCH.

'S LEFT LOBSTERS OR SOMETHING ON THE MENU AGAIN.

THE PROCESS STARTS WITH A LIVE LOBSTER AND WE BREAK DOWN THE LIVE LOBSTER WE REMOVE THE LEGS.

THEN WE COOK THIS LIGHTLY, JUST ENOUGH SO THE TALE IS PART WAY COOKED AND THEN WE FILL IT WITH THE REMAINING SEAFOOD.

WITH SOME SCALLOP AND SHRIMP AND THE CLAUSE AND THE KNUCKLES FROM EACH LOBSTER INDIVIDUALLY.

THEN IT GOES BACK IN THE BODY WITH THE STUFFING ON TOP.

THEN WE WILL ROASTED WHOLE THAT WAY.

THIS IS THE YELLOWFIN TUNA.

SOMETIMES BLUEFIN AND SOMETIMES BIGEYE BUT USUALLY WE GET YELLOWFIN.

THIS IS CITRUS BASED.

THERE IS RUBY RED GRAPEFRUIT, ORANGE, LIME, LEMON JUICE.

IT'S PRETTY TRADITIONAL.

WE DID NOT REINVENT THE WHEEL, VERY FRESH AND TASTY.

WE HAVE TWO CHOWDERS.

THE CREAMY CHOWDER AND THE TRADITIONAL RHODE ISLAND CHOWDER.

IT DOES NOT HAVE THAT WE HAVE A FULL MENU.

FRIED OYSTERS, FRIED WHOLE BELLY CLAMS, FISH AND CHIPS.

WE HAVE A COUPLE OF FRIED OYSTER APPETIZERS.

EVERYTHING.

EVERYTHING IS SO FRESH.

IT IS AWESOME.

>> THIS EPISODE OF A TASTE OF RHODE ISLAND WAS MADE POSSIBLE BY THE GENEROUS SUPPORT OF CISCO BOSTON.

PROVIDING FOOD SERVICE PRODUCTS TO NEW ENGLAND CUSTOMERS FOR 40 YEARS.

GOOD THINGS COME FROM CISCO.

>> WHAT YOU LIKE?