{"id":86282,"date":"2026-07-16T00:24:02","date_gmt":"2026-07-16T06:24:02","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=86282"},"modified":"2026-07-19T08:13:45","modified_gmt":"2026-07-19T14:13:45","slug":"bluewater-grill-phoenix-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=86282","title":{"rendered":"Bluewater Grill – Phoenix, Arizona"},"content":{"rendered":"
\n
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The Bluewater Grill in Landlocked Phoenix<\/figcaption><\/figure>\n

Rodney Dangerfield, the legendary king of “no respect” comedy, had some hilarious and classic one-liners about seafood and fish.\u00a0 For example, he lamented that\u00a0“Some seafood restaurants lack originality and have the same signs. These signs often say, ‘The fish you eat today slept last night in some bay.’ When ordering fish, the only concern is how it is prepared. Where the fish slept or who it slept with makes no difference. A fish might taste better if it was morally bad<\/em>.”<\/span><\/p>\n

Long-suffering readers have endured ad-nauseum missives about me having grown up in land-locked New Mexico before advances in transportation and refrigeration made fresh seafood available to the masses.\u00a0 We didn’t even have Rodney Dangerfield’s “morally bad” fish.\u00a0 For me and my siblings, “seafood” was Mrs. Paul’s fish sticks and Gorton’s breaded shrimp.\u00a0 Sure, my dad and Grandpa Max introduced me and my brothers to Northern New Mexican rivers teeming with German brown trout, cutthroat trout and rainbow trout, but that hardly qualifies as “seafood.”\u00a0 Worse, the one of us who caught the least amount of fish had to clean everyone else’s fish.\u00a0 Almost invariably that was me.<\/p>\n

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One of Several Dining Rooms<\/figcaption><\/figure>\n

Obviously, the Duke City and landlocked New Mexico are at a disadvantage when it comes to just-caught, fresh-off-the-boat seafood, but modern transportation and advances in refrigerations has made next day delivery of fresh seafood a reality. The other elements\u2013foamy waves crashing along the beach, pristine sands as fine as talcum, marine layers of soupy fog in the morning\u2013we\u2019ll just have to imagine.\u00a0 If you’ve ever had the privilege and pleasure of having lived on either coast, your imagining comes from having lived those elements.\u00a0 Thirty-something years after having left Massachusetts, I still pine for the seafood to which I was introduced.\u00a0 For nearly two years, I must have devoured a boatload of shrimp, lobster, clams, oysters, scrod and other delicacies of the sea.<\/p>\n

My very favorite seafood was fried clams.\u00a0If you can imagine what New Mexico would be like without green chile or Texas without barbecue, you can understand what New England would be without fried clams. \u00a0Like our beloved green chile, fried clams are an iconic food, so much so that they are almost synonymous with states like Maine and Massachusetts in which they are harvested and sold. \u00a0It\u2019s almost a wonder the license plate mottos in at least one of those two states isn\u2019t \u201cThe Fried Clam State.\u201d\u00a0As with the Land of Enchantment’s cherished chile, fried clams have a distinctive, unforgettable flavor that not everybody \u201cgets.\u201d \u00a0Similar to chile, those who love fried clams are usually ensnared at first bite by this distinctly delicious delicacy. \u00a0Like green chile, fried clams are positively addictive and have a flavor that once enjoyed imprints itself indelibly upon your taste buds and your memories.<\/p>\n

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New England Clam Chowder<\/figcaption><\/figure>\n

Howard Johnson\u2019s and its once familiar orange roof was a ubiquitous sight along the highways and byways of America throughout much of the twentieth century. \u00a0\u201cHoJo\u2019s\u201d conceptualized signature menu items such as 28 ice cream flavors, cultivating an image that it was a very special, homey place. \u00a0One of its most popular offerings was fried clams. \u00a0A centralized commissary and the processing and pre-portioning of foods gave Howard Johnson\u2019s the advantage of consistency\u2013an inland Howard Johnson\u2019s served fried clams that tasted exactly the same as those served at a Howard Johnson’s in Cape Cod.<\/p>\n

My first visit to Howard Johnson\u2019s after returning to New Mexico proved a very disappointing venture of unrequited love. \u00a0Instead of the plump, sweet and miraculously delicious whole bellied clams I had fallen in love with, HoJo\u2019s served \u201cclam strips,\u201d what my favorite clam shacks in New England might have discarded entirely. \u00a0According to a New York Times article in 2005, the clam strips served at Howard Johnson\u2019s were \u201cmade from the tongues of enormous sea clams whose bodies were used as the base for the restaurant\u2019s famous clam chowder.\u201d \u00a0It\u2019s no wonder I didn\u2019t like them.<\/p>\n

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Sourdough Bread<\/figcaption><\/figure>\n

You might think fried clams would be almost as scarce in Arizona as they are in New Mexico.\u00a0 Thank goodness that is not the case.\u00a0 In fact, the Phoenix edition of Yelp lists “Top 10 Best fried clams Near Phoenix, Arizona<\/strong><\/a> (Last Updated 2026).\u00a0 Ten restaurants in Phoenix serving fried clams!\u00a0 I might have to move to the Valley of the Sun.\u00a0 First on Yelp’s list is a seafood and sushi restaurant named Bluewater Grill.\u00a0 With seven locations (six in California), every location of the Bluewater Grill is a reflection of the community it belongs to. Frankly, I’m not quite sure what that means when the community to which it belongs is Phoenix where summer and fall temperatures would boil the ocean.<\/p>\n

Bluewater Grill promises “fresh sustainable seafood.” Bluewater Grill was established in Newport Beach in 1996 and has since grown into a family of seafood restaurants, located in resort communities, committed to serving guests pristine seafood, sustainably caught, and prepared classically or with a modern twist. Its operating statement is “to serve great food in a casual, relaxed environment by friendly and knowledgeable people at a fair price.” No two Bluewaters are exactly alike. The restaurant changes its menu four times annually to reflect seasonal availability of seafood and local ingredients.\u00a0 Perusing the menu is a delightful adventure.\u00a0 Even if you know exactly what you plan on ordering, it’s never too early to make plans for future visits.<\/p>\n

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Ipswich Whole Belly Clams<\/figcaption><\/figure>\n

As with so many meals in Massachusetts, there’s no better way to start than with New England clam chowder<\/strong><\/em> (sea clams, cream, celery, potato, onion and herbs). Traditionally served with oyster crackers because their dense, buttery crunch perfectly balances the rich, creamy texture of the soup, excellent New England clam chowder is best without crackers.\u00a0 That’s the way I had it at Bluewater Grill.\u00a0 \u00a0Clam chowder is a rich, creamy, and hearty soup that tastes like a comforting, savory blend of the ocean, butter, and aromatics. Its flavor profile is distinctly “briny” and ocean-forward, balanced by a velvety, milky base and the smoky depth of aromatics.\u00a0 To a former denizen of the Bay State, New England clam chowder tastes like home.<\/p>\n

My causa visitationis, of course, was to revisit the fried clam feasts of my youth in Massachusetts.\u00a0 Bluewater Grill offfers the best. That’s fried Ipswich whole belly clams<\/strong> (fried in a lightly seasoned flour and served with French fries and coleslaw). <\/em>Ipswich, Massachusetts is famous for its fried seafood\u2014particularly the celebrated “Ipswich clam.” Ipswich clams (technically Atlantic soft-shell clams) are distinguished from other clams by their thin, brittle shells that never fully close, a prominent long neck (siphon), and a prized soft “belly”. While other common clams are typically served as shucked strips or in chowders, Ipswich clams are famous for being prepared and eaten “whole belly,” offering a uniquely sweet and briny flavor.\u00a0 Aroma is said to serve as a primary progenitor of memory, but aroma isn’t nearly as satisfying as tasting.\u00a0 Tasting Bluewater Grill’s fried clams is what transported me back to the Massachusetts of my youth.\u00a0 It’s a trip I hope to make often.<\/p>\n

Bluewater Grill<\/strong>
\n1525 East Bethany Home Road
\nPhoenix, Arizona<\/strong>
\n(602) 277-3474<\/span>
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 16 July 2026
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$$
\nBEST BET<\/strong>:\u00a0 Ipswich Whole Belly Clams, New England Clam Chowder, Sourdough Bread
\nREVIEW #1532<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Rodney Dangerfield, the legendary king of “no respect” comedy, had some hilarious and classic one-liners about seafood and fish.\u00a0 For example, he lamented that\u00a0“Some seafood restaurants lack originality and have the same signs. These signs often say, ‘The fish you eat today slept last night in some bay.’ When ordering fish, the only concern is how it is prepared. Where the fish slept or who it slept with makes no difference. A fish might taste better if it was morally bad.” Long-suffering readers have endured ad-nauseum missives about me having grown up in land-locked New Mexico before advances in transportation and refrigeration made fresh seafood available to the masses.\u00a0 We didn’t even have Rodney Dangerfield’s “morally bad” fish.\u00a0 For me and my siblings, “seafood” was Mrs. Paul’s fish sticks and Gorton’s breaded shrimp.\u00a0 Sure, my dad and Grandpa Max introduced me and my brothers to Northern New Mexican rivers teeming with German brown trout, cutthroat trout and rainbow trout, but that hardly qualifies as “seafood.”\u00a0 Worse, the one of us who caught the least amount of fish had to clean everyone else’s fish.\u00a0 Almost invariably that was me. Obviously, the Duke City and landlocked New Mexico are at a disadvantage…<\/p>\n","protected":false},"author":1,"featured_media":86288,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[28,5647,18,119,553],"tags":[5834,5835,1170,2454,1169,2483,883],"class_list":["post-86282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-rating-n-r","category-seafood","category-sushi","category-across-america","tag-5834","tag-ipswich-whole-belly-clams","tag-lobster-roll","tag-new-england-clam-chowder","tag-seafood","tag-sourdough-bread","tag-sushi"],"yoast_head":"\nBluewater Grill - Phoenix, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=86282\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bluewater Grill - Phoenix, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Rodney Dangerfield, the legendary king of “no respect” comedy, had some hilarious and classic one-liners about seafood and fish.\u00a0 For example, he lamented that\u00a0“Some seafood restaurants lack originality and have the same signs. These signs often say, ‘The fish you eat today slept last night in some bay.’ When ordering fish, the only concern is how it is prepared. Where the fish slept or who it slept with makes no difference. A fish might taste better if it was morally bad.” Long-suffering readers have endured ad-nauseum missives about me having grown up in land-locked New Mexico before advances in transportation and refrigeration made fresh seafood available to the masses.\u00a0 We didn’t even have Rodney Dangerfield’s “morally bad” fish.\u00a0 For me and my siblings, “seafood” was Mrs. Paul’s fish sticks and Gorton’s breaded shrimp.\u00a0 Sure, my dad and Grandpa Max introduced me and my brothers to Northern New Mexican rivers teeming with German brown trout, cutthroat trout and rainbow trout, but that hardly qualifies as “seafood.”\u00a0 Worse, the one of us who caught the least amount of fish had to clean everyone else’s fish.\u00a0 Almost invariably that was me. 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These signs often say, ‘The fish you eat today slept last night in some bay.’ When ordering fish, the only concern is how it is prepared. Where the fish slept or who it slept with makes no difference. A fish might taste better if it was morally bad.” Long-suffering readers have endured ad-nauseum missives about me having grown up in land-locked New Mexico before advances in transportation and refrigeration made fresh seafood available to the masses.\u00a0 We didn’t even have Rodney Dangerfield’s “morally bad” fish.\u00a0 For me and my siblings, “seafood” was Mrs. Paul’s fish sticks and Gorton’s breaded shrimp.\u00a0 Sure, my dad and Grandpa Max introduced me and my brothers to Northern New Mexican rivers teeming with German brown trout, cutthroat trout and rainbow trout, but that hardly qualifies as “seafood.”\u00a0 Worse, the one of us who caught the least amount of fish had to clean everyone else’s fish.\u00a0 Almost invariably that was me. 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