"Feast of the 7 Fishes" Dinner for 6-8
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Some restrictions applyThe most classic Italian family Christmas Eve tradition: the Feast of the Seven Fishes – Rhode Island Style of course. This pack is definitely for sharing or if you’re an individual foodie, you will have delicious snacks that will last your entire Christmas break. This package breaks down the seven courses of the feast of fishes and they even give a bonus one!
Iggy’s is a true taste of summer in Rhode Island! Since its founding in Warwick’s Oakland Beach in 1989 by husband and wife Gaetano and Sally Gravino, Iggy’s has become renowned for its doughboys, clam cakes, stuffies, clam chowder, fried calamari, and other New England summertime staples. Whether you’re looking to recreate the summertime staples of your youth or to sample these delicious regional specialties for the first time, you’re in for a real treat!
This package serves 6-8 people and includes
- 8 Baked Stuffed Shrimp
- 1 Qt. Lobster Bisque
- 4 oz. Lobster Meat
- 6 Stuffed Quahogs
- 12 Clam Cakes
- 2 Fried Calamari (each 8.5 oz.)
- 1 pt. Garlic Butter Pepper Sauce
- 1/2 Gal. Chowder, your choice
- 1 Qt. Clam Sauce, your choice
- 8 pc. Fried Fish (each piece 4 oz.)
Chowder Options Include
- Manhattan Red Chowder
- New England Clam Chowder
- Rhode Island Clear Chowder
Clam Sauce Options Include
- Red Clam Sauce
- White Clam Sauce
- Items ships frozen with ice packs, may thaw during transit.
- Upon arrival, place items in the refrigerator or in the freezer.
- Items last up to 5 days in the refrigerator or up to 3 months in the freezer.
To Serve
Baked Stuffed Shrimp
- Place the baked stuffed shrimp in a pie tin or baking dish.
- Cover the pie tin or baking dish with water around the shrimp (this is so they do not dry out).
- Preheat toaster oven or regular (convection) oven to 400℉.
- Place in the oven covered with aluminum foil for 20 minutes.
- Remove from the oven and pour a small amount of melted butter over each shrimp.
- Place back in the oven uncovered for another 10 minutes or until desired crispiness of the
stuffing. - Remove from the oven and let the shrimp rest for about 5 minutes.
- While the shrimp is resting heat up some melted butter for dipping and chop some fresh parsley for a garnish.
- Serve and enjoy!
Clam Stuffies
- Preheat toaster oven or regular oven to 400℉.
- Microwave for one and half minutes per stuffie.
- Place them in the oven on a sheet tray or aluminum foil uncovered.
- Bake for 8 minutes or until lightly crispy on top.
- Serve and enjoy!
Clam Cakes
- Place the clam cakes on a sheet tray or aluminum foil
- Preheat toaster oven or regular oven to 250℉.
- Place in oven uncovered for 10 to 20 minutes turning them every five minutes.
- Serve and enjoy!
Calamari
- Place the calamari rings on a sheet tray or aluminum foil.
- Preheat toaster oven or regular (convection) oven to 300℉.
- Place in the oven uncovered for 10 minutes or until desired crispness.
- Heat up a sauté pan over medium heat with a drizzle of olive oil and the garlic pepper sauce.
- Take the calamari from the oven and place in the pan with the sauce.
- Toss together over medium heat until sauce is evenly distributed.
- Serve and enjoy!
Cod
- Thaw fish in refrigerator.
- Preheat oven to 350°F.
- Place fish on a baking sheet and cook in the oven for 10-15 minutes or until desired crispiness, flipping the fish halfway through.
- Serve and enjoy!
New England White Chowder
- Thaw chowder in refrigerator.
- Once thawed, place in a pan or crockpot and reheat on medium heat, stirring the chowder often to avoid burning.
- Cook chowder until it reaches 170 degrees (if too thick, add clam juice or half & half to achieve desired texture).
Manhattan Red Chowder & Rhode Island Clear Chowder
- Thaw chowder in refrigerator.
- Once thawed, place in a pan or crockpot and reheat on medium heat, stirring the chowder often to avoid burning.
- Cook chowder until boiling.
Lobster Bisque
- Thaw bisque and lobster meat in the refrigerator.
- Once thawed, place bisque in a pan or crockpot and reheat on medium heat, stirring often to avoid burning.
- Once it reaches 170 degrees, add thawed lobster meat and stir (if too thick, add half and half to achieve the desired texture).
- Serve and enjoy!
- Baked Stuffed Shrimp – Ritz Crackers, Crab Meat, Margarine, Sherry Wine, Apple Sauce, Parsley, Shrimp
- Clam Stuffies – Water, Clam Meat, Bread Crumbs, Enriched Wheat Flour [flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid], Water Yeast, Salt, Contains 2% Of Less Of The Following: Soybean Oil, Dough Conditioners, (Sodium Stearoyal Lactylate, Ammonium Sulfate, Calcium Sulfate, L-cystein Hydrochloride, Enzymes, Ascorbic Acid) Corn Flour, Calcium Propionate, Sesame Seeds, Poppy Seeds, Onion Egg), Textured Soy Protein (Soy Flour), Canola Oil, Celery, Red & Green Bell Peppers, Salt, Garlic, Hydrolyzed Corn And Soy Protein, Spices, Onion, Natural Butter Flavor (Matodextrin, Salt, Starter Distillate, Paprika And Turmeric), Citric Acid, Parsley, Paprika. Clams From Certified Waters.
- Clam Cakes – Salt, Pepper, Clam Juice, Minced Clams, Water, Frying Oil
Calamari – Calamari Rings, Wheat Flour, Yellow Corn Flour, Whey Powder (Milk), Salt, Cornstarch, Leavening (Monocalcium Phosphate, Sodium Bicarbonate), Frying Oil Sauce: Garlic Oil, Banana Peppers, Cherry Peppers, Parsley - Cod – Cod, Wheat Flour, Yellow Corn Flour, Why Powder (Milk), Leavening (Monocalcium Phosphate, Sodium Bicarbonate), Salt, Cornstarch
- Manhattan Red Chowder – Celery, Onions, Clam Base, Sherry Wine, Instant Mashed Potatoes, Tomato Soup, Tomatoes, Granulated Garlic, Dilll Weed, Basil, White Pepper, Clam Juice, Diced Potatoes
- New England Chowder – Minced Clams, Clam Base, White Pepper, Onions, Clam Juice, Half & Half, Dill Weed, Butter, Flour, Potatoes
- Rhode Island Chowder – Celery, Onions, Butter, Flour, White Pepper, Worstershire, Clam Base, Clam Juice
- Lobster Bisque – Sherry Wine, Half&Half, Light Cream, Lobster Base, Water, Butter, Flour, Lobster Meat.
Home of Rhode Island’s Iconic Chowder, Doughboys & Calamari
Home of Rhode Island’s Iconic Chowder, Doughboys & Calamari
Iggy’s is a true taste of summer in Rhode Island! Since its founding in Warwick’s Oakland Beach in 1989 by husband and wife Gaetano and Sally Gravino, Iggy’s has become renowned for its doughboys, clam cakes, stuffies, clam chowder, fried calamari, and other New England summertime staples. Today it’s run by their son David Gravino and it has expanded to two must-visit restaurants in the iconic towns of Warwick and Narragansett as well as a Creamery.
Iggy’s doughboys are addictively delicious sugar-coated pillows of fried dough, their clam cakes and stuffies are loaded with fresh clams, and their Manhattan, New England, and Rhode Island-style clam chowders are downright legendary. Whether you’re looking to recreate the summertime staples of your youth or to sample these delicious regional specialties for the first time, you’re in for a real treat!
