Outside New England, clam strips, made of sliced Atlantic surf clams, are more common.
Some restaurants remove the clam's chewy siphon called the neck. The usual variant in New England is made from whole soft-shell clams, known as 'whole-bellies' these include the clam's gastrointestinal tract and have a fuller flavor. The coated clams are fried in canola oil, soybean oil, or lard. The clams are dipped in evaporated milk, then coated with some combination of regular, corn, and pastry flour. They are usually served with Tartar sauce. Clam rolls are fried clams served in a hot dog bun. They tend to be served at seaside clam shacks (roadside restaurants). Fried clams from Woodman's of Essex in Essex, Massachusetts.įried clams are clams dipped in milk, floured, and deep-fried.įried clams are an iconic food, 'to New England, what barbecue is to the South'.
