Champlin’s Seafood Deck

Clam Shack | Lobster Pound | Seafood
Worth a detour

On the channel at the entrance to Galilee Harbor, where the ferry leaves for Block Island and where Rhode Island’s largest fishing fleet is berthed, Champlin’s is a place for in-the-rough seafood lovers. Everything is served on disposable plates and customers carry their own food from the kitchen window to bare-topped tables, many of which are perched on a deck overlooking the boats.

The menu is southern-shores Yankee: a few burgers and sandwiches, whole lobsters, steamers, raw clams, and a long roster of fried things. While the fried clams are good, we were far more impressed by the fried flounder, a broad filet of sweet, moist meat encased in an elegant crust. The flounder is available by the piece or as half of a fish and chips plate with good French fries. Boiled red potatoes are a terrific option; they are cream-textured with an earthy spud flavor.

One strange thing about Champlin’s is the kitchen’s apparent aversion to garlic. There seems to be none in the snail salad, that Rhode Island specialty that is customarily radiant with a garlic halo, nor in the linguine with white clam sauce which, while quite respectable, was ultimately bland.

Note: The days Champlin’s restaurant is open vary with the season. The retail fish market is open seven days a week.

What to Eat
Champlin’s Seafood Deck, Fried Flounder
Fried Flounder
A single piece of fried flounder. The meat has an ultra-fresh flavor and the crust is fine and fragile. An elegant hunk of fish!
Champlin’s Seafood Deck, Fried Clams
Fried Clams
Good fried clams: nutty-rich, their bellies creamy-sweet, their crust fragile and savory.
Champlin’s Seafood Deck, Snail Salad
Snail Salad
An only-in-Rhode Island specialty: snail salad. This one is cool, the slices of snail are sweet and tender, and the chopped vegetables add a bright variety of flavor, but we miss the garlic punch that usually characterizes this hors d'oeuvre.
Champlin’s Seafood Deck, Onion Rings
Onion Rings
I was stunned by the powerful hopsy taste of these thick-battered onion rings where, miraculously, the onion stays within its batter rather than slithering out at first bite.
Directions and Hours
closed now
Sunday11am - 7pm
Monday11am - 7pm
Tuesday11am - 7pm
Wednesday11am - 7pm
Thursday11am - 7pm
Friday11am - 8pm
Saturday11am - 8pm
This restaurant is featured in the following eating tours.
4 stops | 37 MILES | 57 min

Snail salad is ubiquitous in the Ocean State. It is on Italian menus, seafood menus, and chicken dinner hall menus, a spotlight hors d'oeuvre at waterside picnic shacks as well as on linen tablecloths in fine dining rooms. Not a garden snail, the creature in question is a sea snail, what south Floridians might recognize…

Summer, Fall, Spring
Meals Served
Lunch, Dinner
Credit Cards Accepted
Alcohol Served
Outdoor Seating

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