 Fried clams from Woodman's of Essex in Essex, Massachusetts. | |
| Place of origin |  United States |
|---|---|
| Region or state |  New England  Massachusetts  New Brunswick  Nova Scotia |
| Created by | Lawrence "Chubby" Woodman |
| Main ingredients | Ipswich clam |
Fried clams are clams dipped in milk, floured, and deep-fried.
Fried clams are an iconic food, "to New England, what barbecue is to the South".[1] They tend to be served at seaside clam shacks (roadside restaurants).[1] Clam rolls are fried clams served in a New England–style hot dog bun.[2][3][full citation needed] They are usually served with Tartar sauce.[2][4]
- ^ a b Leite, David (2007-08-29). "In a '64 T-Bird, Chasing a Date With a Clam". New York Times. Retrieved 2007-08-21.
Fried clams are to New England what barbecue is to the South. Like barbecue, the best clams come from small roadside shacks run in pragmatic mom-and-pop style.
- ^ a b "Sandwich Pride". U.S. Department of State. Archived from the original on 2007-12-21. Retrieved 2007-12-19.
For the fried clam roll, sweet, full-bellied clams are dipped in batter and thrown into the deep fryer. A few minutes later they're laid into a top-loaded hot dog bun with some tartar sauce and a slice of lemon on the side.
- ^ "An Ode to the Clam". National Public Radio.
During the consumption of that clam roll and the one that followed it ... Daniel Pinkwater longs for a great clam roll from his home in New ...
- ^ "Battered and Fried". Battered and Fried. Archived from the original on 2007-12-07. Retrieved 2007-12-19.
Fried Clam Strip Basket. Lightly Breaded Clam strips Deep Fried & served with tartar sauce.