Clam Box - Fried Clam Platter

Fried Clams

About Dish

The best clams for deep-frying – steamers large enough to pack a salty savor – are hand-raked at low tide from beds in the Essex River on the North Shore of Massachusetts. Breaded in cornmeal and fried in oil that traditionally is at least half lard, a fried clam is a crusty, pale gold nugget big enough to be one greedy mouthful, a heavy piece of food that resembles a bulbous cartoon ring (the neck) set with a giant stone (the belly). On the very finest fried clam platters, the bellies vary in size, making each and every piece a unique eating experience.

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Fried Clams
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