In Sandwich, try The Bee-hive Tavern, whose menu has classic New England specialties such as chowder and fried clams.

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And most of Coney Island's boardwalk bars, shops and restaurants are now open to sell cold beers, tchotchkes and fried clams to tourists and New York's most quirky characters alike.

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Atlantans and visitors flock to this rustic, subway-tiled post-industrial space for Southern favourites such as peel-and-eat shrimp, Georgia trout and fried clams, plus classics like iced oysters, lobster rolls, hickory-roasted fish or she-crab soup.

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New England is famous for seafood, for inventing fried clams, for its lobster rolls, for its namesake clam chowder, and much more, but one of its least well known cuisines is the very unique seafood of the small Rhode Island coast.

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What brings me back is a collection of specifically New England sensations that I associate with the place: free-wheeling a bicycle down a sandy beach road, the tang of lemon on fried clams, the clear green water of the north Atlantic and the pure maritime light.

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Fried Ipswich belly clams are succulent, crab cakes are the wet Maryland style, the wedge salad is drenched in dressing.

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