Little Clam is a New England coastal restaurant nestled within Wayfinder Newport, offering an immersive culinary experience that celebrates Rhode Island farmers & fisherman, while showcasing the region's rich culinary heritage. The name Little Clam pays homage to the humble yet iconic clam, a staple of New England's coastal cuisine and a symbol of the region's enduring connection to the sea.
HOURS OF OPERATION
Open Daily | 8AM - 11 PM
Breakfast: 8AM -11AM Monday - Friday
Bar Bites: 3PM - 5PM
Dinner: 5PM - 9PM
Meet the Crew
Antonio Wormley
Little Clam's Executive Chef
Chef Antonio brings over 12 years of culinary experience to the table. His passion for cooking began as a young child helping his grandmother in the kitchen, a spark that carried him through a dynamic career. After graduating from Johnson & Wales University in 2012, Antonio played a key role in opening several restaurants across New England.
In 2018, he and his wife traveled the country where he immersed himself in a wide range of restaurants and culinary experiences before returning to New England in 2023. Most recently, he served as executive chef in New Hampshire’s lakes region. Now he is back in Rhode Island where his career began, bringing with him a renewed energy and excitement for the local dining scene.
Soon his talents will be showcased on a national stage as Chef Antonio appears on Season 24 of Hell’s Kitchen.
Ryan Draine
Little Clam's General Manager
Ryan Draine brings over 17 years of hospitality experience and a passion for the art of cocktails to the Little Clam. As co-owner of RNR Consulting and Events, he has developed beverage programs recognized in publications such as RI Monthly, The Providence Journal, and The Bay Magazine.
With more than 500 original recipes to his name, Ryan blends chemistry, culinary technique, and locally sourced ingredients to craft cocktails that are inventive, memorable, and rooted in creativity. His philosophy highlights small-batch producers while elevating the guest experience through craftsmanship and care.
Now reunited with his longtime friend, Chef Antonio Wormley, Ryan is excited to bring their shared vision of hospitality to Newport. At the Little Clam, his cocktail artistry will complement Antonio’s cuisine to deliver experiences guests will always remember.
Antonio Wormley
Little Clam's Executive Chef
Chef Antonio brings over 12 years of culinary experience to the table. His passion for cooking began as a young child helping his grandmother in the kitchen, a spark that carried him through a dynamic career. After graduating from Johnson & Wales University in 2012, Antonio played a key role in opening several restaurants across New England.
In 2018, he and his wife traveled the country where he immersed himself in a wide range of restaurants and culinary experiences before returning to New England in 2023. Most recently, he served as executive chef in New Hampshire’s lakes region. Now he is back in Rhode Island where his career began, bringing with him a renewed energy and excitement for the local dining scene.
Soon his talents will be showcased on a national stage as Chef Antonio appears on Season 24 of Hell’s Kitchen.
Ryan Draine
Little Clam's General Manager
Ryan Draine brings over 17 years of hospitality experience and a passion for the art of cocktails to the Little Clam. As co-owner of RNR Consulting and Events, he has developed beverage programs recognized in publications such as RI Monthly, The Providence Journal, and The Bay Magazine.
With more than 500 original recipes to his name, Ryan blends chemistry, culinary technique, and locally sourced ingredients to craft cocktails that are inventive, memorable, and rooted in creativity. His philosophy highlights small-batch producers while elevating the guest experience through craftsmanship and care.
Now reunited with his longtime friend, Chef Antonio Wormley, Ryan is excited to bring their shared vision of hospitality to Newport. At the Little Clam, his cocktail artistry will complement Antonio’s cuisine to deliver experiences guests will always remember.
