Fried Clams

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lleechef
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RE: Fried Clams - Tue, 01/25/05 11:07 PM
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Not meaning to bash any one particular restaurant but the No-Name has a very bad reputation with folks in the wholesale seafood business and also with local chefs. Their standards are not up to par and none of my friends in the Boston seafood biz eat there. Seems to be strictly for tourists who want a cheap meal.

Anyplace in Ipswich or Essex has awesome fried clams. I gave up on Kelly's on Revere Beach years ago.

tiki
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RE: Fried Clams - Wed, 01/26/05 10:27 AM
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Actually--i like the NoName's chowda---of course i first went there years ago when they hadnt expanded and become so well know to everyone in the world---my dad and i would get chowda to go and sit out on the peir to eat it so alot of my attachment is sentimentalo--iwill still do it when im in town to remember Dad--but the rest of the menu is available in SO MANY places out there that are really better. There are lots of small hole in wall local places that really do seafood well all over that area--i remember one in particular out in the burbs--on Rte 1 by Foxboro---the Redwing---killer Fishermans Platter and clams!!!!---it can get busy --if it is--sit at the the bar!

tmiles
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RE: Fried Clams - Thu, 04/21/05 12:47 PM
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The season is back!!! Fried clams are a little more expensive than last year, but at least they can be found. Another thread that talks about food costs got me wondering about fried clams. Even at the high prices that we are seeing today, I expect that the food cost for clams is well north of 30%. A local free paper, "Worcester Magazine" has over the years done several cover stories about the best clams in the Worcester Mass area. They are overdue, IMO, to do another, because I think that the rankings have changed. Changed or not, the average clam place here is just as good or better than the average place on the coast, and a lot cheaper.

SouthHillbilly
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RE: Fried Clams - Thu, 04/21/05 1:20 PM
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Here's where I order mine. Dipped in buttermilk and lightly breaded then tossed in the deep frier (with clean oil. . . the only thing I insist on having clean oil for) for a couple minutes. Mmmmm mmmm good.

http://store.wspisp.net/fishermansfleet/Search.bok?no.show.inprogress=1&sredir=1&category=FRESH+SHELLFISH

lobster
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RE: Fried Clams - Sun, 04/24/05 7:30 PM
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In Oregon clams with bellies are non existant unless you do it yourself. I grew up in New Hampshire and clams with bellies were one of my favorite things to eat along with lobster and all other fresh seafood. I found good clams with bellies throughout New Hampshire, Mass. and Maine. One of my favorite places to get them was Durgin Park in Boston. Their portions were (used to be?) monstrous and I could never finish no matter how hard I tried. This was one of the only restauransts that my brothers and I needed a dogy bag at when growing up. Their seafood platter was also outstanding. When I am home visiting my family in New Hampshire every year I make sure to get a pint of clams at the local seafood place. Tthey are always outstanding. Back to Oregon and the west coast. Most clamming here is done for the razor clam which is excellent. However most people prepare them by breading pan frying them after cleaning and removing the bellies (not edible that I know of). Other clams are also dug but are not prepared in the "Ipswitch" style. Last summer I went clamming with friends and we got our limits of the introduced soft shell clam from the east coast. They are the same clams I grew up with back east, except that because they are not often a targeted by diggers, they were large in size and abundant. We can harvest an additional 30 of these soft shell clams in addition to our limit of native clams. Anyways, we got our limit of clams and ate what we could steamed, in a seafood chiopino that night. We still had lots left that I brought home alive in a cooler. I wanted fried clams bad and I found what I wanted for a recipe on the net on chowhounds.com. The secret was to dip the shucked clams into a mixture of condensed milk and egg, and then bread them in a mixture of corn flour and wheat flour, and then frying. The secret is to use corn flour and not corn meal that is coarser and more gritty. I impressed myself and friends I cooked them for even though they had no idea what a whole belly fried clam was all about. I need a whole belly fried clam platter now.

Michael Hoffman
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RE: Fried Clams - Sun, 04/24/05 7:42 PM
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What, no geoducks?

lobster
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RE: Fried Clams - Mon, 04/25/05 6:36 PM
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No goeducks where I was. I believe they are in deeper water. I have had it before and it was not my favorite bivalve. It has a stronger flavor. I have done well on the soft shells, cockles, manillas, and oysters on my last trips to the coast however. I also have done well on dungenous crabs. MMMMMMM! I love to gather my own food, iIt is so rewarding! Morel season is almost here, and when I harvest some they will go well with some elk steaks from the freezer.

Michael Hoffman
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RE: Fried Clams - Mon, 04/25/05 7:16 PM
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quote:
Originally posted by lobster

No goeducks where I was. I believe they are in deeper water. I have had it before and it was not my favorite bivalve. It has a stronger flavor. I have done well on the soft shells, cockles, manillas, and oysters on my last trips to the coast however. I also have done well on dungenous crabs. MMMMMMM! I love to gather my own food, iIt is so rewarding! Morel season is almost here, and when I harvest some they will go well with some elk steaks from the freezer.

The thing I like about geoducks is how you pronounce the word. Unfortunately, I have no elk this year -- couldn't get out west. I do still have a few whitetails in the freezer, though, as well as grouse, pheasant, rabbit, ducks, geese, doves, squirrels, salmon, steelhead, walleye and some just caught bluegills and crappies.

Mavlily
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RE: Fried Clams - Fri, 05/13/05 7:58 AM
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We finally made the trip down to Westfair Fish and Chips in Westport, CT yesterday and it was certainly worth the drive from the northwest corner of the state. We had to drive by the area a couple of times before we found it hidden behind another group of stores. It would have been impossible to find if I didn't have the address from this website. My husband and I ordered a small side order of whole belly fried clams and an order of fries which we shared and there was more than enough for the two of us. I also had a cup of their New England clam chowder which was excellent. The clams were just about the best I've ever eaten including those at the Clam Box in Ipswich, MA!! We decided to eat at one of the three tables inside rather than sit in the car and have our golden retriever breathing down our necks looking for a handout. The owner was very pleasant and thanked us for coming which I thought was very nice. We will definitely be returning here soon.

GordonW
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RE: Fried Clams - Fri, 05/13/05 12:00 PM
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quote:
The thing I like about geoducks is how you pronounce the word. Unfortunately, I have no elk this year -- couldn't get out west. I do still have a few whitetails in the freezer, though, as well as grouse, pheasant, rabbit, ducks, geese, doves, squirrels, salmon, steelhead, walleye and some just caught bluegills and crappies.


Thanks for sharing.

quote:
Posted - 08/05/2004 : 18:37:11
--------------------------------------------------------------------------------

Just found this today and thought i'd share

Clam Box Fried Clams
Ingredients:
½ cup evaporated milk
¾ cup milk
1 egg
½ teaspoon vanilla
Dash salt and pepper Dash salt and pepper
4 dozen freshly shucked clams
½ cup cake flour
1½ cups yellow cornmeal
Oil for frying
Cooking Instructions:
Combine evaporated and whole milk, egg, vanilla, salt and pepper. Soak clams in liquid, then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light but thorough coverage. Shake off excess flour.


Vanilla in a fried clam recipe. That's a new one.



tmiles
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RE: Fried Clams - Fri, 05/13/05 3:50 PM
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GordonW, I never really thought how to make them, but I suppose that it is important. I don't deep fry at home, so all of my clams have been bought ready to eat. In thinking of 4 of my favorite clam places, each makes them a different way. Variety is half the fun! On any given day, I might tell you that the best clams in my area of Massachusetts are at: Clam Box (Ipswich),Harry's (Westborough),Ronnies (Auburn), and Scales (Millbury). There are also a couple of places that my RF friends have told me about off line. I plan to test them this summer! The key, I am told is the wholesale source of clams. I have been told that each of the places mentioned source from the Ipswich Shellfish Company.

GordonW
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RE: Fried Clams - Fri, 05/13/05 10:30 PM
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I suppose the innards part of a fried clam is pretty much the same all ways around -- clam (depending on the clam variety). It's the coating and frying. Seems a lot of clams are batter dipped and deep fried -- what goes in the batter is the issue. There's a lot of scope for batters. Some are breaded and deep fried -- then it's the breading. My father, who was something of a clam demon, always breaded them -- flour, egg, breading -- and then shallow fried them , like fried chicken. Vanilla is a new twist, maybe something to try.

clamshell
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RE: Fried Clams - Tue, 05/17/05 11:21 AM
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We have been selling fried clams for over fifty years at our drive in. All we use are Canadian clams from Nova Scotia. Alot of people assume all clams come from Mass. or Maine. We do purchase them from Ipswich shellfish though. Some of these breading recipes are a hoot! Never heard of using vanilla. Use beef fat to fry them at 375. the rest of our recipe only has three ingredients kinda simple but they are the best.

Woo
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RE: Fried Clams - Thu, 05/26/05 7:25 PM
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Wonder if anyone can help me out here. I am originally from Mass. and am going back for a visit this summer after 25 years! I love the whole belly fried clams, but I only ever got them from a little drive in, but they tasted good to me! Bringing my husband, who has never had them. We will only be there for a weekend, so looking for the best, closest place to the Springfield area. I'll go to my drive in too, but if anyone knows of another place, please tell me! Thanks.

Chip12414
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RE: Fried Clams - Thu, 05/26/05 9:41 PM
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quote:
Originally posted by Woo

I love the whole belly fried clams....looking for the best, closest place to the Springfield area....


The Salmon Run Fish House, 78 Main St., in Lee, MA (about 50 miles from Springfield), offers fresh full bellied fried clams. This is a rather upscale restaurant and the menu prices the fried clam dinner at "Market". I went there for lunch and the price was $18, but that included a wonderful salad, baked potato and grilled vegetable. Be sure to call ahead to verify that fried full-bellied clams are available on the day you want to go. 413-243-3900

tmiles
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RE: Fried Clams - Fri, 05/27/05 12:04 PM
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Mrs Os in Lanesborough gets a nice review on this site if you want to go Northwest. Howard's on Rt 9 half way to Worcester also does a good job, but they are best known for lobster rolls. Use Rt 20 instead of Rt 9, and there is a nice seafood place on the Palmer - Brimfield line. I have not eaten their fried clams, but I have seen them being served there. They may be the closest depending on what part of Springfield you are in. Come a little closer to Worcester and there are some other great places mentioned earlier in this thread.

DaveM
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RE: Fried Clams - Fri, 05/27/05 12:45 PM
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Prices will be going up-see my post on the Red Tide shutting down NE shellfish beds.

garryd451
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RE: Fried Clams - Fri, 05/27/05 5:56 PM
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Originally posted by jellybear

I havent had any of these in a long time so I decided to try some the other nite and all I can say is WOW!what have I been missing,They were great!Whats your favorite clam recipie?Do you use flour and cormeal or a commerical bread mixture?Ive got clams right out my backdoor!
[/quote


Anybody know of a good place to get GOOD fried clims in Indiana or Michigan?

I know this maybe a silly question, but many years ago, we were able to get good fried claims at Howard Johnsons in both Indiana and Michigan!

Michael Hoffman
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RE: Fried Clams - Fri, 05/27/05 6:14 PM
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quote:
Originally posted by garryd451
[

I know this maybe a silly question, but many years ago, we were able to get good fried claims at Howard Johnsons in both Indiana and Michigan!

No you weren't. You were able to get fried clam strips at Howard Johnson's.

Woo
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RE: Fried Clams - Sat, 05/28/05 1:06 PM
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Thank you Chip and tmiles for your suggestions, I sure appreciate them! I hope there are some available with that Red Tide, DaveM, don't want to have to take out a loan to get them! Since I haven't been there for so long, I don't even remember when clam season is - summer, hopefully? We'll be coming in from Ohio and going to the Springfield area and then up to the Berkshires. Thanks for the info.

wanderingjew
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RE: Fried Clams - Sat, 05/28/05 3:27 PM
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quote:
Originally posted by garryd451


Originally posted by jellybear
[[/quote
Anybody know of a good place to get GOOD fried clims in Indiana or Michigan?
I know this maybe a silly question, but many years ago, we were able to get good fried claims at Howard Johnsons in both Indiana and Michigan!


The day you can get good fried clams in Indiana or Michigan will be the day that I can find good BBQ or Fried Chicken here in New England!

Michael Hoffman
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RE: Fried Clams - Sat, 05/28/05 3:30 PM
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quote:
Originally posted by wanderingjew

quote:
Originally posted by garryd451


Originally posted by jellybear
[[/quote
Anybody know of a good place to get GOOD fried clims in Indiana or Michigan?
I know this maybe a silly question, but many years ago, we were able to get good fried claims at Howard Johnsons in both Indiana and Michigan!


The day you can get good fried clams in Indiana or Michigan will be the day that I can find good BBQ or Fried Chicken here in New England!

I can't speak for Indiana or Michigan, but there was a place in the Columbus, Ohio area that had excellent fried clams and Massachusetts-style roast beef sandwiches. It lasted just about a year, shutting down last fall.

Woo
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RE: Fried Clams - Sat, 05/28/05 5:18 PM
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Hey tmiles, do you happen to know the name of the place on the Palmer/Brimfield line? That would be closest. The place in Lee that Chip recommended we could hit on our way back from a day trip to Savoy, that would be nice. Thanks again for the suggestions!

garryd451
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RE: Fried Clams - Sat, 05/28/05 5:44 PM
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quote:
Originally posted by Michael Hoffman

quote:
Originally posted by garryd451
[

I know this maybe a silly question, but many years ago, we were able to get good fried claims at Howard Johnsons in both Indiana and Michigan!

No you weren't. You were able to get fried clam strips at Howard Johnson's.



All right! If we are going to get nick picky on Memorial Day Weekend. I used to get the best frip claim stips,I ever had in Indiana or Michigan, at Howard Johnson in both of thosse states!!!!!

tmiles
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RE: Fried Clams - Tue, 05/31/05 12:31 PM
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quote:
Originally posted by Woo

Hey tmiles, do you happen to know the name of the place on the Palmer/Brimfield line? That would be closest. The place in Lee that Chip recommended we could hit on our way back from a day trip to Savoy, that would be nice. Thanks again for the suggestions!


CJs is actually in Monson Mass. It is right on Rt 20 and it will be on your left as you head east from Springfield. It is very easy to find, and hard to miss due to the nautical theme. I don't have an area code, but the phone is 283-2196. You can find my review in the thread for the best fried clams in New England.

dctourist
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RE: Fried Clams - Tue, 05/31/05 4:52 PM
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I read in the Globe last week that red tide is expected to be really bad this year - it's starting in Cape Cod Bay, apparently a bad sign, since it normally comes south from the Gulf of Maine.

Woo
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RE: Fried Clams - Sun, 06/5/05 10:53 AM
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Thank you tmiles, we will have to go there! One more question, I didn't see a forum for this, but only looked back 3 pages. My husband is also wanting soft shell crabs - any chance on finding a place near where we will be with them on the menu??? Thanking you and anyone else with an answer in advance......
Lynn

the grillman
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RE: Fried Clams - Mon, 06/27/05 5:59 PM
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I think I have a better understanding of what a whole belly is....so it must taste somewhat like a fried oyster, only sweeter?

Anyone can to advise this landlubber? (I love seafood, and get it whenever I can, especially on the coasts. Just never experienced a whole-belly clam.)

robn55
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RE: Fried Clams - Sun, 07/3/05 8:57 AM
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While I was in Florida recently I found a place to get Ipswich Clams dinner and they were out of this world. The place is called Rosie's Clam Shack, 6657 49th Street, Pinellas Park, FL 33781 (727) 527-6700 The meal was so worth the drive. Hope it helps someone close to the area.
Robin

Mark in VT
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RE: Fried Clams - Sun, 07/3/05 9:46 AM
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My folks are from Maine, and I can't pass the Clam Bake on Pine Point without stopping for some awesome Fried Clams. My wife and I are heading that way the first of August. Hope the Red Tide has not completely shut down the clams. I will be glad to pay top dollar to taste those sweet tender clams !

stanpnepa
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RE: Fried Clams - Sun, 07/3/05 11:02 AM
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Just got back from a trip to Cape Ann...and the Red Tide restrictions there will soon be lifted (they already have been south towards Cape Cod). Had the fried clams at the Clam Box---great batter, nice texture---not gooey, but lacking the sweetness that I've read about. Still, worth it ($21.95 for the clam platter which my wife and I split after a late lunch)--and I'm sure they'll get even better shortly. You can't beat that place for atmosphere!!!! Great lobster at Essex Seafood too! All of the Gloucester stops were gems---Turtle Alley (incredible), Boulevard Ocean (meaty scallops in a wine/tomato sauce) and Caffe Sicilia (the apricot-filled round cookie was especially mind blowing).

tmiles
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RE: Fried Clams - Mon, 07/25/05 3:56 PM
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Any comments on the fried clam season? Red tide first caused a shortage, and now a surplus of clams. I have a theory...... The fried clams that we got up here in New England were either Maryland clams or frozen clams. They were not as good as usual. Now that the red tide is over, clammers are having a hard time selling their catch at a decent price. I think it is a combination of people who ate some so-so clams and who are in no rush to buy more, and other people who think the red tide is still "here". Demand is way down. For the record, red tide is still in some places, but enough places have opened to keep the clammers busy. Buy some fried clams, or buy some steamers. It is summer and they taste good. The diggers need to make a living. I had a great clam roll last Friday at Scales in Millbury Mass. I didn't get sick. Update, I had more clams today at another well known, locally famous place. I am either losing my taste for fried clams, or they just are not as good. I'll keep trying though....... If you have been getting enough clams this summer, what do you think of them??

Woo
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RE: Fried Clams - Sat, 08/6/05 9:07 PM
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I'll be in Mass a week from now, plan on having lot's of whole belly fried clams, going to try to get to CJ's and on our way to the Berkshires we plan a stop at the Miss Florence Diner on Rt. 9, been there, tmiles? Cannot wait!

Mark in VT
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RE: Fried Clams - Tue, 08/9/05 6:20 PM
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Just got back from Kennybunk, ME.
I was really disappointed with the whole bellies this year.
I ordered a 1/2 Clam, 1/2 Haddock platter at Capt'n Hooks for 22.95.
It contained a dozen clams, a fairly nice piece of haddock and a boat load of french fries !!!!
On the way home we stopped by the Weathervane in Lebenon, NH.
The whole belly clam plate was 22.95, while the 1/2 clam, 1/2 scallop plate was 14.95. Clams were pretty good, but really skimpy.
Hopefully by the time I return to ME, The Clambake, or Kens will have the clams I grew to love !

tmiles
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RE: Fried Clams - Wed, 08/10/05 10:14 AM
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I stopped at West Boylston Seafood, Rt 12 West Boylston Mass 508 853 3655, last night. Even though they have put up a new building it is a classic retail/wholesale shop with a counter service restaurant in part of the building. For 7.99, I got a whole belly clam roll, fries and slaw. It was a good deal on a good meal.

Top
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RE: Fried Clams - Wed, 08/10/05 10:30 AM
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quote:
Originally posted by Mark in VT


Hopefully by the time I return to ME, The Clambake, or Kens will have the clams I grew to love !


Ken's in Skowhegan?
Top

Mark in VT
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RE: Fried Clams - Wed, 08/10/05 7:41 PM
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No, Kens is on Pine Point........

Top
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RE: Fried Clams - Wed, 08/10/05 8:39 PM
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quote:
Originally posted by Mark in VT

No, Kens is on Pine Point........

Don't know that one.
Top

Big Ugly Mich
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RE: Fried Clams - Fri, 08/12/05 11:46 PM
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quote:
Originally posted by Cosmos

Trivia tease...Name this tune:
"Ethel? you wanna eat some clams? (Johnson Howard, Johnson Howard, Johnson Howard)


Billy the Mountain actually said, "Ethel? There's a Howard Johnson! Wanna Eat some CLAMS?" as quoted by the king of independent music himself, Frank Zappa.

Big Ugly Mich
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RE: Fried Clams - Fri, 08/12/05 11:48 PM
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quote:
Originally posted by tikiand Mainiac or Down Easter--your both "Yankees"!


What's ironic is, when you consider the etymology of the word "Yankee", that it doesn't apply to us Cheeseheads from Wisconsin, except in the deepest south, to my knowledge.

According to my Funk and Wagnall, English settlers to New York used to rib Dutch settlers because of their affinity for a certain dairy food by calling them "John Cheese". The Dutch gave it back to the English, and in Dutch it came out "Yan Kees".

My only experience with clams was working at Howard Johnson in the eighties during third shift (can you say "Bar time rush?" I got TWO of those on Saturdays, as bars closed later in the city than the burbs for some reason). Liked them fine, but not enough to pay for them. I'd get there early on Fridays and the kitchen staff new to save me my leftover clams.

clamshell
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RE: Fried Clams - Thu, 09/1/05 3:55 PM
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hey top...I have been to Kens in Skowhegan many times. Usualy on my sled. Just so we stay on topic....I have been selling just as many gallons of clams this year as in the past. The price topped out at $122.00/gallon. Paid 88.00/gallon for this weekend. I did notice that some gallons were filled with very large clams as soon as they were allowed to resume digging.

tmiles
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RE: Fried Clams - Thu, 09/29/05 10:03 AM
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The Red Tide is over, and the local clam beds are open. Those Maryland clams were just not as good as the Massachusetts, Maine, and Canadian clams. Maybe the best clams come from colder water. I've had fried clams several times over the last two weeks, and they have been great. As clamshell has noted, they have been good sized too. Lots of the Northeast clam places close for the winter in less than a month, so if you want some, come on up. Color season has already started in northern New England.

Woo
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RE: Fried Clams - Sun, 10/9/05 4:12 PM
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Almost forgot, tmiles, we did go to Mass. and went to the place you suggested, CJ's in Monson and it was very, very good! My husband had never had whole belly clams before, and he loved them. It was a huge plateful for the price, along with a small salad, baked potato and an ear of fresh corn for about $17. Thanks for the suggestion.

Searcher
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RE: Fried Clams - Tue, 10/18/05 7:51 AM
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Clamshell,
Where did you pay $88 for a gallon of shucked clams? Were they Maine or Maryland clams?
George (Searcher)

Chip12414
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RE: Fried Clams - Tue, 10/18/05 10:38 PM
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Just got back from Boston. Wow...clams are back. Had the "native clam" plate at the Clam Box in Ipswich ($18.25 including fried onion rings). Ahhh...these were not strips, but they were not full belly either. Only after being serve, did I notice in small print "ask for full bellies if you prefer them". The clams I had were small and fresh, but had *very* little clam taste. Really....a major dissappointment at this famous place. I had far better luck at Kelly's on Revere Beach (famous for its roast beef *and* its fried clams). I had their clam roll, and well, fried clams could not possibly be better than these. Nice light batter and full bellied clams that seemed to have real salt water taste. I took a photo, and posted it at http://solisstyle.com/ims/pic.php?u=4201yK6N5&i=53870

Now...I am going to try and see if I can make this photo appear right here, using the Forum's recommended code... [img]http://solisstyle.com/ims/pic.php?u=4201yK6N5&i=53870[/img] There can never be better friend clams anywhere, and I hope this photo posts.

Aniyah7371
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RE: Fried Clams - Tue, 12/27/05 1:45 PM
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quote:
Originally posted by nyclthrm8
).
:o) Well thats exactly what i thought.:lol::lol:




jellybear
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RE: Fried Clams - Mon, 01/2/06 1:40 PM
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Is that what you paid 18 bucks for?Man,Im sitting on a goldmine!

marky
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RE: Fried Clams - Mon, 01/2/06 2:18 PM
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im in south fl. between boca and palm beach. where can i get belly clams??? where can i get paella port. style?? HELP

JimS
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RE: Fried Clams - Thu, 01/12/06 4:05 PM
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quote:
Originally posted by marky

im in south fl. between boca and palm beach. where can i get belly clams??? where can i get paella port. style?? HELP


I came from Ipswich many years ago and so I know and appreciate whole belly clams. There is a restaurant in St. Petersburg, FL, that is fantastic -- and not too expensive: The Casual Clam on 9th Street and 34th Avenue N.

mayor al
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RE: Fried Clams - Thu, 01/12/06 4:21 PM
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While in college in Salem,MA a generation back I worked for HoJo's for a couple of years. I ate a lot of the clam strips that we served at that time. They are a totally different taste-consistency-and eating experience from the Whole Belly Clams found at some of the places like Woodmans in Essex and the Clam Box in Ipswich and McIntyres in Rowley. Both have their fine points and I won't bad-mouth either, but it really isn't fair to compare them. "Apples to Oranges" is more what they are.
I love the Clams in the Rough- a plate load of Whole-Bellies and Onion Rings.
We have enjoyed some great Clam Chowder and Steamers in Oregon at several places....Mo's in Newport for one. I am really suprised that the New England-style of bread/batter and quick deep fry the whole clam either doesn't work, or hasn't caught on on the Western Coast. They certainly have the clams that could be used????? Anyone know "Why", or "Why Not"??

Sundancer7
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RE: Fried Clams - Thu, 01/12/06 6:21 PM
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Here was where I was at. The spelling ain't so good but it was a wonderful place.

The Sundancer did the clam thing in Ipswitch (SIC) I think a few years a go. It was built like a paper container for clams. I t look so neat that I had to stop. I went in and order a huge amounts of clams the from huge menu they had. I enjoyed them on my way back to Portland, Maine.

I had been over to Gloushershire (beat me up for spelling it wrong) to see the site for the movie "The Perfect Storm" I went to the bar where the portions of the movie was at and had a few beers.

I certainly enjoyed the clams at this colorful place.

Lleechef is aware of the location and she coached me on how to spell it and the name but you know us old folks, we CRS

Paul E. Smith
Knoxville, TN

acornlover
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RE: Fried Clams - Thu, 01/12/06 6:42 PM
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Mr. Sundancer, I think you mean "The Clam Box" in Ipswich, Mass, always a long line, I used to love it there back in high school though.
And "The Perfect Storm" was filmed in Gloucester, Mass and they have great food there too.

McIntyres is no longer open, I used to like it there as well.

Ok now that I am craving clams, grrrrr

KB

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RE: Fried Clams - Mon, 01/23/06 4:46 PM
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quote:
Originally posted by signman

The first time I was served real whole fried clams in a real Clam Shack, I thought "What the &%@#&&??" For me a fried clam will always be the memory of Howard Johnson's Fried Tendersweet Clam Roll. Boy those were great.


The buns were almost the best part! I used to LOVE those! Anthony's Seafood in the San Diego area has really good clams, not whole ones though.

Trask
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RE: Fried Clams - Wed, 02/22/06 1:02 PM
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Some west coast clams were mentioned like the razor and geoduck but there another favorite that is in the bays but not often seen for sale in markets. This clam is known by a few names including Empire, Blue, Horseneck, and Gaper. They are dug mostly on the mud flats within the bays are usually within a foot or two of the surface. Their necks extent to the surface and retract when disturbed although the body & shell remain in place. They are more choice and full during certain times of the year and the bodies or bellies provide a significant amount of meat. Some individual clams weigh two pounds or more in the shell. Two nice clams will be more than a meal for a hungry eater. Cleaning and preparing when done correctly is well worth the effort. The necks are usually split open and pounded then fried along with the bodies. Twelve clams are the daily limit and Oregon now requires a shellfish harvest license.

Jimeats
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RE: Fried Clams - Mon, 03/13/06 8:03 PM
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Drove by the Clam Box last week they are open a sign that spring is almost here in New England. I was on my way for lunch of fried clams elsewhere and noticed that their lot had a few cars, so it couldn't have been much of a wait. Chow Jim

lleechef
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RE: Fried Clams - Mon, 03/13/06 8:22 PM
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You lucky dogs....er........clams! The Clam Box is already open in Ipswich! And of course Sundancer was right about going to Gloucester.........to The Crow's Nest.

tmiles
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RE: Fried Clams - Tue, 03/14/06 10:14 AM
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Last weekend was beautiful here, so the places that pushed the season did well. I have had excellent clams all winter at several local year around places, but I look forward to the opening of Howard's and Ronnie's over the next couple of weeks. It has not been a bad winter in New England, but spring is always better! It is time for me to get going on planning my spring fried clam mini meet.

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RE: Fried Clams - Tue, 03/14/06 7:29 PM
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Oregon and Washington have soft shell steamer clams in most estuaries. They are considered a non native species and were introduced from the east coast via the oyster industry. In Oregon you can dig an additional 30 soft shell clams, in addition to the bag limmit of the native clams. I went clamming on the Umpqua estuary a couple of years ago and we all got our limmits of soft shells. I ended up frying some of them New England style (dredged in corn and wheat flour after a soak in evaporated milk/water and egg bath). I did this because as you know you can't find them this way on the West coast. I don't think they harvest the soft shells commercially as they are considered inferior to the natives. When I was leaving to go home I stopped for lunch at a seafood place at the marina and I asked why they did not serve wholebelly clams. They had no idea what I was talking about. This is fine with me because I love soft shells steamed, fried and in chowders. More for the people who like to play in the mud.


While in college in Salem,MA a generation back I worked for HoJo's for a couple of years. I ate a lot of the clam strips that we served at that time. They are a totally different taste-consistency-and eating experience from the Whole Belly Clams found at some of the places like Woodmans in Essex and the Clam Box in Ipswich and McIntyres in Rowley. Both have their fine points and I won't bad-mouth either, but it really isn't fair to compare them. "Apples to Oranges" is more what they are.
I love the Clams in the Rough- a plate load of Whole-Bellies and Onion Rings.
We have enjoyed some great Clam Chowder and Steamers in Oregon at several places....Mo's in Newport for one. I am really suprised that the New England-style of bread/batter and quick deep fry the whole clam either doesn't work, or hasn't caught on on the Western Coast. They certainly have the clams that could be used????? Anyone know "Why", or "Why Not"??

Trask
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RE: Fried Clams - Wed, 04/5/06 7:52 PM
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quote:
Originally posted by lobster

Oregon and Washington have soft shell steamer clams in most estuaries. They are considered a non native species and were introduced from the east coast via the oyster industry. In Oregon you can dig an additional 30 soft shell clams, in addition to the bag limmit of the native clams. I went clamming on the Umpqua estuary a couple of years ago and we all got our limmits of soft shells. I ended up frying some of them New England style (dredged in corn and wheat flour after a soak in evaporated milk/water and egg bath). I did this because as you know you can't find them this way on the West coast. I don't think they harvest the soft shells commercially as they are considered inferior to the natives. When I was leaving to go home I stopped for lunch at a seafood place at the marina and I asked why they did not serve wholebelly clams. They had no idea what I was talking about. This is fine with me because I love soft shells steamed, fried and in chowders. More for the people who like to play in the mud.


While in college in Salem,MA a generation back I worked for HoJo's for a couple of years. I ate a lot of the clam strips that we served at that time. They are a totally different taste-consistency-and eating experience from the Whole Belly Clams found at some of the places like Woodmans in Essex and the Clam Box in Ipswich and McIntyres in Rowley. Both have their fine points and I won't bad-mouth either, but it really isn't fair to compare them. "Apples to Oranges" is more what they are.
I love the Clams in the Rough- a plate load of Whole-Bellies and Onion Rings.
We have enjoyed some great Clam Chowder and Steamers in Oregon at several places....Mo's in Newport for one. I am really suprised that the New England-style of bread/batter and quick deep fry the whole clam either doesn't work, or hasn't caught on on the Western Coast. They certainly have the clams that could be used????? Anyone know "Why", or "Why Not"??



Lobster,
As a fellow Oregonian I think you already know the answer and it's spelled "Razor". The premier frying clam in the PNW is the Razor and this leaves the others in its' wake. Actually, I prefer the Gaper but due to its less glamorous appearance and additional cleaning work involved it is not usually found in the markets. Same goes for the softshells and the nice quahogs which you never see eaten raw here. Pity.

Sundancer7
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RE: Fried Clams - Wed, 04/5/06 8:25 PM
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Trask and Lobster: Nice writing by both of you. I am not very knowledgeable about clams and the combination of your writings gave me additional knowledge.

I did not know that just a couple of some clams would make a meal. Trask, you provided that knowledge. Also I did not know that they buried so deep and reached their nutrients at the surface. How do they do that?

I will appreciate clams more in the future now. My only experience with clams was at the Clam Shack. They were fried and I thought they were super but I can tell that there is much more. I can't wait until my next experience.

Paul E. Smith
Knoxville, TN

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