You know those unassuming places that quietly outcook the postcard restaurants. Then add a shoreline breeze, a bustling seafood market, and chowder so good people whisper about it across state lines, and you have Anthony’s Seafood in Middletown, Rhode Island. Tucked at 963 Aquidneck Ave with a two-dollar sign price point and a 4.5 star reputation built on more than a thousand reviews, this fish and shellfish-centric diner and store has a rhythm all its own.
You order at the counter, take a seat inside or out, and the crew moves with confident ease while bowls of New England, Rhode Island, and Portuguese chowder glide past like celebrity guests that refuse to act fancy. What keeps you coming back is value, freshness, and that warm feeling of finding the right spot away from the tourist crush in downtown Newport.
Hours tilt to lunch and early dinner most days, opening at 11 AM and stretching later on Fridays and Saturdays, with Wednesdays closed, so timing your visit is part of the fun. Call +1 401 846 9620 or peek at anthonysseafood.net if you want to double-check specials before you swing by. Bring an appetite, a friend, and maybe a cooler for market treats, because once you have that first spoonful of chowder, you will start planning the next trip before the bowl is empty.
1. Rhode Island Clam Chowder
Anthony’s Rhode Island clam chowder is the clear, briny soul of the menu, and it proves why this low key spot has a national reputation.
The broth tastes like the dock at dawn, with chopped quahogs, potatoes, and a peppery hit that wakes everything up.
You get warmth without heaviness, so every spoonful keeps its sparkle and ocean snap.
If you usually order creamy chowder, this version will surprise you in the best way and show you how balanced a simple bowl can be.
Portions are generous for the price, served hot, and never gloopy.
I like to add a splash of malt vinegar and a crack of black pepper, then chase it with a bite of oyster cracker for crunch.
Pair your cup with a stuffie or a side of fries, and you have a satisfying lunch that will not slow you down.
It is Rhode Island in a cup.
You will finish it before it cools.
2. New England Clam Chowder
When creamy comfort calls, the New England clam chowder at Anthony’s answers with rich flavor and real clams, not filler.
The texture lands right in the sweet spot, silky yet light enough to let the quahogs shine.
Potatoes are tender, bacon adds a smoky lift, and thyme rounds out the bowl with a coastal herb note.
You taste cream, sure, but you also taste the sea, which is the whole point.
Order a cup if you are snacking, or a bowl when you are settling in after a chilly beach walk.
I like to drag a hot buttered roll through the edges and catch every last drop.
If you are deciding between styles, do a half-and-half with Rhode Island clear to compare.
You will leave with a favorite and a plan to return, because this chowder lingers in the memory like a postcard from Middletown.
It feels cozy, generous, and proudly New England without fuss tonight.
3. Portuguese Clam Chowder
Anthony’s Portuguese clam chowder brings smoky chouriço and tomatoes into the spotlight, giving you a lively, rustic bowl with serious character.
The broth is red-kissed, savory, and layered, with clams, potatoes, and aromatics that soak up all that spiced depth.
It eats like coastal comfort food with a little island swagger.
If you like bold flavor without heavy cream, this will become your go to order.
Ask for a squeeze of lemon to brighten the edges, then pair it with a side salad or a handful of clam cakes.
I love how the chouriço oils mingle with the clams, making each spoonful feel both hearty and bright.
Locals swear by it, and visitors end up plotting a second trip before they reach the bottom of the cup.
It is another reason Anthony’s chowder reputation stretches far beyond Aquidneck Avenue.
You taste tradition, family kitchens, and the market next door humming with fresh catch and friendly rhythm daily.
4. Hot Butter Lobster Roll
The hot butter lobster roll at Anthony’s is simple, rich, and focused on sweet meat, not mayo.
Chunks of fresh lobster are warmed in butter and tucked into a toasted split-top roll that crackles slightly when you bite.
A pinch of salt, a squeeze of lemon, and suddenly Newport County sunshine shows up at the table.
You will wonder why anyone ever complicates a classic.
Fries come standard, but you can swap sides for slaw or veggies of the day if you want something lighter.
I like to eat half slowly, then go in for the second half before the butter cools.
Price-wise it sits in the local norm, and the quality feels worth it because the meat tastes just shucked.
If you have room, add a cup of chowder and call it the perfect Rhode Island duo.
Sit on the patio, watch plates glide past, and savor every buttery crumb with a happy grin today.
5. Fish and Chips
Anthony’s fish and chips keep things crisp, light, and satisfying, with flaky cod inside a golden shell that does not overwhelm.
The batter is savory and delicate, so you taste fish first, not grease.
Fries are classic, portioned well, and perfect for malt vinegar or tartar dips.
If you like a small order, you still get a legit plate that will not leave you hungry.
Grab a booth inside and you can watch regulars stream through the market line while your tray arrives hot.
I like a squeeze of lemon and a sprinkle of their Cajun seasoning to wake up the edges.
Pair with a cup of chowder or a side of slaw to round everything out.
It is the kind of dependable, unfussy plate that turns a random Thursday into an easy little win.
Even picky eaters relax here, because the flavor feels familiar, the texture stays crisp, and the price lands comfortably within budget for families.
6. Fried Sea Scallops
The fried sea scallops at Anthony’s are sweet, tender, and lightly breaded so their natural flavor shines.
Bite through the crust and you hit that buttery, almost caramel edge that only fresh scallops deliver.
They arrive hot with lemon, fries, and slaw, and the whole plate feels like a seaside treat.
If you crave crisp without heaviness, this is the move.
I like to start with a cup of New England chowder, then make the scallops the star.
A dab of tartar is nice, but a sprinkle of salt and a squeeze of lemon is often all you need.
Portions are fair for the price, and the timing is quick, even when the line looks long.
You will sit back, sip something cold, and realize you are already planning another order to share.
The market next door underscores the freshness, and the staff moves efficiently, bussing trays, smiling, and keeping everything humming on busy summer weekends and chilly nights.
7. Calamari With Banana Peppers
Rhode Island loves calamari, and Anthony’s serves a version that nails the tender snap with just enough crisp.
Rings and tentacles arrive golden, never soggy, with banana peppers and a drizzle of garlic butter if you ask.
The plate is bright, a little spicy, and totally snackable.
Share it at the table or keep it close and call it dinner with a cup of chowder.
I like a squeeze of lemon and a side of marinara for dipping when I want a classic vibe.
On sunny days, grab a patio seat and let the breeze do the rest while the tray still steams.
Portions lean generous for the price, which makes this a great starter for groups.
If you are visiting from out of state, this is the bite that will make you text a friend immediately.
Order at the counter, smile at the market crew, and watch plates fly out of the kitchen with smooth, practiced rhythm.
8. Fisherman’s Platter
When indecision hits, the Fisherman’s Platter solves it with a golden spread of clams, shrimp, fish, and scallops, all fried crisp and well seasoned.
Each piece stays distinct, which matters because texture is the difference between good and great.
You get plenty to share, and the plate pairs well with slaw, lemon, and a trio of sauces.
It is the easiest way to taste the kitchen’s consistency in one go.
I like to start with the fries as a warm-up, then rotate seafood so every bite feels new.
Ask for extra lemon if you like brightness, and do not be shy with the malt vinegar.
The tray is generous for the price, especially compared to spots closer to downtown Newport.
Bring friends, grab a booth, and make a small feast that leaves everyone happy.
It travels well for takeout, too, thanks to smart packaging, quick pacing, and that still crisp coating that holds up during short drives.
9. The Seafood Market Experience
Part of what makes Anthony’s special is the market connected to the restaurant, where cases brim with whole fish, fillets, and shellfish on ice.
You see the source, then taste it minutes later, which explains the steady lines and locals in work boots chatting with staff.
Prices feel fair for the quality, landing solidly in the $$ range, and the team moves with friendly efficiency.
It is a working seafood shop first, and that energy powers the kitchen.
Hours shift by day, so check the board or the website before you head over, especially on Wednesdays when they are closed.
Lunch to early dinner is the rhythm, with later hours on Friday and Saturday.
Parking is easy, the patio is clutch on sunny days, and the phone number is there if you want to confirm availability.
You will leave thinking about dinner plans and maybe a cooler for tomorrow.
The address sits on Aquidneck Avenue in Middletown. Rhode
10. How To Visit And Order
First timer at Anthony’s Seafood the game plan is easy.
Park, scan the menu board, order at the counter, and grab a seat inside or on the patio.
Staff brings your tray, clears tables, and keeps the line moving, so the vibe stays relaxed even when it is busy.
You are here for chowder, yes, but leave room for a roll, a platter, or a stuffie.
I like to visit right at 11 AM on weekdays for a calm lunch, or later on Fridays and Saturdays when they run until 8 PM.
Bring cash or card, peek at the market cases for dinner ideas, and check the website for specials or holiday hours.
The location sits a quick drive from Newport, so you can dodge crowds and still eat top-tier seafood.
You will finish your meal grinning and already planning another stop on the way home.
Call ahead if you want oysters, they sell out on weekends.