Analysis of information sources in references of the Wikipedia article "Fried clams" in English language version.
Fried Clam Strip Basket. Lightly Breaded Clam strips Deep Fried & served with tartar sauce.
Like many famous Greeks, and not a few New Englanders, Thomas Soffron found his fortune at sea. An immigrant from Calamata, Greece, Soffron invented clam strips: battered and fried slices from the 'foot' of hard-shelled sea clams (which held up better when frozen than did the coastal variety). For years Soffron Brothers Clam Co., based in Ipswich, Massachusetts, served as the exclusive supplier of clam strips to the Howard Johnson's restaurant chain, which sold the whole country on this Down East delicacy. Few HoJo's are left, but the clam strip's enduring popularity stands as its creator's legacy. Soffron died on February 21 at age 96 in Ipswich, his hometown.
Fried clams are a problem, not because of the clams but because of the cooking method.
Fried clams with bellies or without? The age-old question of how to eat these deep-fried bits of summertime goodness may never be answered, but as local clam connoisseurs will tell you, those with guts enough to eat them whole get the benefit of the full flavor. The line between those who do and those who don't seems clearly drawn in geographical terms. Real Cape Codders either eat the bellies or are too ashamed to admit they don't. Clam strips, made popular by the ...
In the raw, a clam consists of a longish muscular foot used for digging; inside the shell is a mass of siphons, stomach and gills, referred to as the belly, which is surrounded by a band of muscle, known as the neck. The best fried clams include both belly and neck, and can be popped into the mouth in one bite.
According to Doug Woodman, Chubby's grandson, someone suggested that frying clams might be a good idea.
Thomas Soffron, a clam digger and entrepreneur who created clam strips, which brought low-priced fried clams to restaurants nationwide, died here last Saturday, The Boston Globe reported. He was 96.
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.
The clams are dug, shelled every morning and the siphons (or "necks") are cut off. (That's the part that can sometimes be as chewy as a rubber band.) Then they are soaked in evaporated milk, dredged in just a bit of corn and white flours and fried in lard.
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.
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.
Fried Clam Strip Basket. Lightly Breaded Clam strips Deep Fried & served with tartar sauce.
