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'Fried clams' is a dish made by deep frying soft-shell clams that have been dipped in batter. It was allegedly invented in Essex, Massachusetts by Lawrence Henry "Chubby" Woodman on July 3, 1916 in his small village restaurant. In the 1920s, Howard Johnson, also from Massachusetts, began frying his own variety, and as the Howard Johnson's chain expanded, they became popular throughout the country. His version was made with clam strips, which are clams without the belly. These strips are usually breaded, rather than battered.
Fried clams are an important part of New England cuisine. They tend to be served at seaside clam shacks, restaurants accompanying roadside ice cream stands, and casual dining establishments. They can be eaten as a dinner, or put in an oyster pail "to go." For a lighter meal, a clam roll is made by piling clams into a hot dog bun. Tartar sauce is the usual condiment.
West coast seafood chain Skipper's was also known for serving fried clams.

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See also

References

See also

★ Lobster

★ Clam chowder

★ New England

References

★ New York Times article on Woodman's clams

★ Woodman's of Essex restaurant web site