pretty solid. i grew up in the mid-atlantic region, spoiled by crab cakes as big as baseballs, made of huge mounds of shredded blue crab meat, with just the slightest amount of egg and breadcrumb to hold it together, shoved under a broiler till the outside is crisp and the inside is steaming hot.
so there was a hard lesson i had to learn aboutclamcakes in rhode island. here it is:clamcakes are mostly bread. that is how they come. there are some spices, a few chopped clams, but it's mostly bread. don't go in expecting lots of clams, or you will be disappointed. that's why they are cheap as hell, and the only reason that they worth getting is that you use them to soak up your chowder - which should have lots of clams.
with that in mind, iggy'sclamcakes are good! they are cooked well, with a great golden-brown crust and fluffy doughy interior. the chowder is flavorful, and great on a rainy day - which we have many of here in rhode island. however, the clams in the chowder were a bit rubbery - which means they were in the pot too long. (and isn't it a bit heretical that they also offer red manhattan "chowder" up here in new england?)
the stuffed quahogs (stuffies) were okay, but a little bland and i think they could've used more time to cook - the stuffing was still pretty moist, and the top wasn't very crusted. also, maybe put some chorizo in there, guys, to boost the flavors up a notch?
the waterfront location on oakland beach also a nice destination to take friends who are visiting rhode island. on our visit, my wife and her friend both got fish and chips - the cod was fried up nicely, so that the flesh was moist and tender, protected by the great crust created by whatever batter they dip it in.