Fried clams are made by deep frying soft-shell clams that have been dipped in batter.
Fried clams are an iconic food, "they are to New England what barbecue is to the South". They tend to be served at seaside clam shacks (roadside restaurants). For a lighter meal, a clam roll is made by piling clams into a hot dog bun. Tartar sauce and a lemon slice are the usual condiments.
The clams are dipped in evaporated milk, and coated with a combination ...
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Fried clams are made by deep frying soft-shell clams that have been dipped in batter.
Fried clams are an iconic food, "they are to New England what barbecue is to the South". They tend to be served at seaside clam shacks (roadside restaurants). For a lighter meal, a clam roll is made by piling clams into a hot dog bun. Tartar sauce and a lemon slice are the usual condiments.
The clams are dipped in evaporated milk, and coated with a combination of regular, corn, and/or pastry flour. Then the coated clams are fried in canola oil or soybean oil, or lard. They can be "clam strips" (sliced parts of hard-shell clams) or "clams with bellies" (whole soft-shell clams). Clams with bellies have the clam's gastrointestinal tract left intact and impart a fuller flavor. However, some restaurants remove the clam's chewy siphon, called the neck.
Fried clams have been served since at least 1865, and most likely earlier, as they have been found on an 1865 menu from the Parker House hotel...
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