Fried Clams

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Trask
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RE: Fried Clams - Thu, 04/6/06 10:22 AM
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Sundancer,
I sent you an e-mail with picture of the clams. Hope it gets to you.

Sundancer7
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RE: Fried Clams - Thu, 04/6/06 10:51 AM
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I got the email with the pic of the huge clam. I hd no idea they were so large and had such huge necks.

I forwarded the pics along to Bushie and "The Mayor".

Thanks. How do they cook those huge things. Bushie wanted to Know what the first people thought when they put one of those things in their mouth?

Paul E. Smith
Knoxville, TN

Trask
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RE: Fried Clams - Thu, 04/6/06 11:23 AM
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Tell Bushie most didn't do it on the half shell and those that did belonged to a little tribe of their own.

mayor al
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RE: Fried Clams - Thu, 04/6/06 12:40 PM
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Here are the products of TRASK's digging. I must admit this isn't my idea of something I would award a "Presentation Ribbon" for , if served as they look!

But cooked up in chowder or other clammy dishes, or as Trask describes below they would be Great!



lleechef
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RE: Fried Clams - Thu, 04/6/06 12:57 PM
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I wasn't privvy to the photo but I'm imagining a razor clam with this HUGE proboscus just "hangin out" which does look kind of nasty.

If it was indeed a large clam, one would chop it up for chowder or "stuffies". Whole on the half-shell is not an option. Save that for the littlenecks, countnecks or Manilla clams.

Trask
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RE: Fried Clams - Thu, 04/6/06 3:22 PM
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quote:
Originally posted by Al-The Mayor-Bowen

Quite a photo. Setting aside any humor for a minute, what are the best recipes for a clam that large? I mean I can see it chopped up in a chowder, or strips in a sauce on pasta and some things like that....but served whole??


Of course you can use them in chowder, clam cakes, fritters, etc. but I normally dig quahogs or cockles for that. These I like best just simply fried both bodies and necks. The bodies are split open and cleaned of gills and the dark stomach contents but are fried along with the necks. And no, lleechef, the razor clams are unmisteakingly oblong and are dug on the sandy shore (they move)and are more subject to red tides while the Gaper (Blue, Empire, Horseneck)are found in the bays and estuaries where the red tides have less influence.

mayor al
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RE: Fried Clams - Thu, 04/6/06 3:54 PM
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Are these strictly a West Coast Clam?

Trask
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RE: Fried Clams - Thu, 04/6/06 4:07 PM
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quote:
Originally posted by Al-The Mayor-Bowen


Are these strictly a West Coast Clam?


Here's some info I found that will answer most questions:

http://fwie.fw.vt.edu/WWW/macsis/lists/M060010.htm

SL

Hotdog-Gal
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RE: Fried Clams - Thu, 04/6/06 6:39 PM
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Gotta say Lenny and Joe's Fishtale in Madison and Westbrook CT. Best Fried Clams I've had so far.

lleechef
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RE: Fried Clams - Fri, 04/7/06 1:36 AM
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Give me a carton of fried clams at the Clam Box in Ipswich and I'll be happy. I'm not especially in love with west coast clams. But the fish, crab, shrimp, scallops and oysters are unsurpassed!

pbanjo
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RE: Fried Clams - Sat, 04/8/06 8:26 AM
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I must agree with Hotdoggal. I attended college New London and made weekly treks to Lenny and Joe's. They are as good as any I've had in New England. I visited the area again last summer and, thanks to a Roadfood review, was pleasently surprised to find Capt. Scott's Lobster Dock in downtown New London. If only they had been open when I was in school! Both are far better than Abbott's in Noank (overpriced & remote) or The Sea Swirl in Mystic (overpriced & not remote enough).

lobster
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RE: Fried Clams - Sat, 04/8/06 4:10 PM
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Trask,

You are missing the point of Al the mayor’s question. He wants to know why no one on the west coast serves whole belly soft shell fried clams (Ipswich style, New England style). Back in New England shucked soft shells clams are deep fried in a coating of corn and wheat flour producing what I consider to be the best tasting fried clam. Part of this has to do with the fact the belly is not removed after shucking, and left to add a flavor burst of the ocean. The other has to do with the corn and wheat coating and deep frying itself. In Oregon the most clams have the belly removed because of the grit and is fried in a variety of crumbs, breading or batter, but none (that I have seen) resembling the corn and wheat flour coating. I love the razor and other native clams. They have allot of clam flavor, but it is different from the soft shell.

Next time I buy or dig some razors or gapers I am going to fry them with an Ipswich coating and see what I think. The nice thing about the soft shell is they are considered a non-native species and can be dug in addition to your keep of native clams. So after you dig your razors, gapers or other native clams you can gather an additional 36 soft shells as a bonus. Most people ignore them as they are found in different areas (less saline areas in the upper estuary, and in the upper tidal zone), and because they are not considered as good as the natives by some people (I think they are great).

So why don’t any restaurants sell soft shell fried Ipswich style clams in Oregon? One can only guess because no one has tried to make money commercially on the soft shells. I will have to dig and fry my own whenever I get a chance.

With all this discussion I need to look at the upcoming tides this spring and plan a trip to the coast now that I am craving some clams. I have never harvested any gapers before, but after seeing the ones Trask dug I am ready to get muddy. I love harvesting the ocean!

Lobster

Trask
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RE: Fried Clams - Sat, 04/8/06 4:33 PM
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Lobster,
I thought I answered Al by saying that I think the razors overshadow the softshells as well as the gapers. I arrived in Coos Bay yesterday (I'm on my in-laws computer) and am preparing to get my gapers in a couple of hours when it's low tide. I'll go into the local Charleston fish market and ask about the softshells and post back what they say. I agree and think it is an untapped resource for most here. I remember a few years back there was a restaurant near Tillamook that served them but was always out of them when I asked. New owners now and not on the menu but I'll be on the lookout.

Trask

Michael Hoffman
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RE: Fried Clams - Sat, 04/8/06 5:29 PM
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If you feel the need to remove the grit from the bellies just put the clams in a bucket with a layer of corn meal, add water, and the clams will take in the corn meal and expel the grit.

lobster
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RE: Fried Clams - Sat, 04/8/06 6:19 PM
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I hope you get your limit Trask. I have never clammed at Coos Bay but I here that it is great. Have a good time and enjoy playing in the mud and eating your harvest. If you want a recipe for the New England style coating let me know.

Michael you are correct about the cornmeal. I usually add some salt to the water also if I am going to leave them in the water for long, otherwise the clams can drown in the fresh water.

Sundancer7
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RE: Fried Clams - Sat, 04/8/06 7:43 PM
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I got to hand it to you guys. You know your clams, how to work with them to make them better and the trick about corn meal to get them to expel the grit is a great trick.

The pic that Trask sent me of the Oregon clams was almost obscene but I am sure they are very good when prepared as he suggested.

I think I would really enjoy some fresh clams. I do not think I have ever had them although I have had the clam strips at the Clam Shack. those were good but I am sure they are totally different than the west coast species.

Paul E. Smith
knoxville, TN

lobster
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RE: Fried Clams - Sat, 04/8/06 8:11 PM
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Sundancer,

The gaper clam (the clams in the photo) isn’t nicknamed the horseneck for nothing. It does remind one of an anatomical part of a horse (just not the neck). The geoduck clam found out west is much larger and even more obscene.

Trask
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RE: Fried Clams - Sat, 04/8/06 9:10 PM
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Well, finished clamming although I was the only one present since the afternoon low tide was still about a foot above mean low. Windy and not enough ground showing but I did manage to get a few up high and have them ready for tomorrow's snack. Not a worthy picture like the earlier ones I got.
I spoke with the woman at the local fish shop and she said the softshell clams were not in demand and did not provide the profit like the razors. Even the big gapers were more labor intensive to clean and were mostly sold whole in the shell by divers. The geoducks are found more around north Oregon or Washington and have a strong taste that may turn off some people. I've had them and enjoy them but not as delicious as others.
The corn meal clean is a good way to go but not for clams like the large gapers. Those you physically remove the dark substance by gently scraping the stomach area after splitting the body open while the necks are soaking in warm/hot water so you can easily remove the dark outer skin. I sent Sundancer the pic of the necks frying if he cares to post. I'll be heading back to the east coast this Sept. and will definitly try some northeast clams.

Michael Hoffman
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RE: Fried Clams - Sat, 04/8/06 9:48 PM
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quote:
Originally posted by lobster

I hope you get your limit Trask. I have never clammed at Coos Bay but I here that it is great. Have a good time and enjoy playing in the mud and eating your harvest. If you want a recipe for the New England style coating let me know.

Michael you are correct about the cornmeal. I usually add some salt to the water also if I am going to leave them in the water for long, otherwise the clams can drown in the fresh water.

I would here in Ohio, but I always used saltwater in Connecticut. I assumed anyone digging clams would have plenty of saltwater around.

katieoaks
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RE: Fried Clams - Mon, 05/8/06 8:45 AM
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Some Ipswich clammers are wearing new hats, embroidered with a softshell clam and "Clam War 2006". Competition from local seafood distributors is heating up. It is being said that one distributor is looking to freeze 55,000 gallons of clams for inventory when the flats get closed bt red-tide. Remember the Clam Famine of 2005?

Jimeats
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RE: Fried Clams - Wed, 05/10/06 3:04 PM
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Those hats the diggers are wearing is refering to the Great Debate taking place on Beacon Hill about the nameing of the state bi-valve. There should be a fillabuster comming soon on the argument of weather it's the Ipswich steamer or the upper Cape area clam called a cherrystone or Quohog clam dug in the Plymouth Duxbury area and all the way down to Wellfleet. My tax dollars hard at work. I hope it's a roll call vote because when I go to the polls in November it will definitly be a deciding factor on my Vote.Chow Jim

Suds
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RE: Fried Clams - Thu, 05/11/06 8:44 AM
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I live in Ipswich and the hats refer to price wars for clams. The've been around since at least 1996.

kayakdiver
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RE: Fried Clams - Thu, 05/11/06 9:42 AM
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Does anyone know who will ship whole-belly clams? All I can find with a google search are clam strips. I am sure frozen clams are nowhere near as good as fresh but since I relocated out of new england to the midwest they would still be better than clam strips.

Ashphalt
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RE: Fried Clams - Thu, 05/11/06 9:49 AM
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Here's where I buy lobster & steamers in Boston. http://jameshooklobster.com/home.php

Looks pricey, but if you need a fix I know they've been shipping for years and should be reliable. 30-odd years ago my Dad used to ship their wares to special clients around the country.

renfrew
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RE: Fried Clams - Thu, 05/11/06 10:04 AM
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quote:
Originally posted by lobster

Trask,

Back in New England shucked soft shells clams are deep fried in a coating of corn and wheat flour producing what I consider to be the best tasting fried clam. Part of this has to do with the fact the belly is not removed after shucking, and left to add a flavor burst of the ocean. The other has to do with the corn and wheat coating and deep frying itself. In Oregon the most clams have the belly removed because of the grit and is fried in a variety of crumbs, breading or batter, but none (that I have seen) resembling the corn and wheat flour coating. I love the razor and other native clams. They have allot of clam flavor, but it is different from the soft shell.



A lot of places do not use wheat flour in their coatings. Woodman' and Farnham's are two of the more famous fried clam places in Essex/Ipswich that use only pure corn flour. Many restaurants do the same in New England.

tmiles
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RE: Fried Clams - Thu, 05/11/06 1:38 PM
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quote:
Originally posted by kayakdiver

Does anyone know who will ship whole-belly clams? All I can find with a google search are clam strips. I am sure frozen clams are nowhere near as good as fresh but since I relocated out of new england to the midwest they would still be better than clam strips.

The Ipswich Shellfish Company is the "gold standard" as a supplier to the best clam shacks in New England. I note from their web site that they do ship direct to consumers, and that they have a $99 fried clam kit. www.ipswichshellfish.com

katieoaks
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RE: Fried Clams - Thu, 05/11/06 6:27 PM
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Asphalt, I see from your profile you are from Sharon MA, not like a transplanted to Midwesterner! Any good fish market will probably have fresh soft-shelled clams used for frying clams.If ANY have opened shells, they are dead and discard! Some believe to soak them in cold water overnite with corn meal, to flush but, I think with the processing the distributers do now, it's not necessary. Now you have to shuck the clams and buying a schucking knife is a good investment.Hold the clam with the hinged side in your palm, with the other hand, stick the knife, between the shells at the top of the hinge. Rotate the clame with the knife angled towards the top shell, until you freach the ohter side of the hindge. Forcing the knife on the upper shell, open the clam shells; they don't need to separate.Now take your knife to gently scope out the entire clam( I shuck over a large bowl to catch the juice(strain it well!) for Chowda base)Now that you have a raw clam, you see three parts; The blackneck covered in rough- grey stocking, the ring which the stocking continues down and the belly. Cut of the neck and it sheath, at the very base of the ring, taking care to reove the stocking from the ring too! And you do this over and over and over!Now that you have shucked all your clams, rinse them, well! and pick out any shells remains or stockings or other stuff, Let them drain but not dry out.There are all kinds of batters recipes, but we like the simple Corn-FLOUR and CAKE flour coating after an evaporated milk bath.Keep your oil hot and clean!These are the tricks I've learned. Now you can see why the prices are were they are for fried clams! Digging, shucking and cooking are all timely processes! Maybe a trip to Cape Ann is now in your agenda? If you do try it at home, I'd be happy to hear your results!KO

Michael Hoffman
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RE: Fried Clams - Thu, 05/11/06 7:05 PM
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katieoaks said: "If ANY have opened shells, they are dead and discard!"

Not exactly. If a clam's shell is open,tap on the shell. If it doesn't close, discard it. If it closes it's just been watching television.

katieoaks
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RE: Fried Clams - Sat, 05/13/06 9:53 AM
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LOL Michael...they must have a wireless connection!

jellybear
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RE: Fried Clams - Sat, 05/13/06 5:40 PM
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Those Clams are long dead by the time they hit Ohio.

Michael Hoffman
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RE: Fried Clams - Sat, 05/13/06 6:45 PM
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quote:
Originally posted by jellybear

Those Clams are long dead by the time they hit Ohio.

Sorry jellyroll, but I grew up digging clams. When I buy them here in Ohio I check them to make sure they;re alive. Any that are dead get buried by the fishmonger, not by me.

If you're really intent on being a smartass you'll need to have some rudimentary knowledge to qualify.

jellybear
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RE: Fried Clams - Sun, 05/14/06 9:25 AM
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Sorry,I forgot you were a Marine Biologist on top of other things,Tell me more about those Sauger Salmons!

Michael Hoffman
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RE: Fried Clams - Sun, 05/14/06 11:16 AM
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quote:
Originally posted by jellybear

Sorry,I forgot you were a Marine Biologist on top of other things,Tell me more about those Sauger Salmons!

Thanks for proving that you can't qualify as a smartass.

jellybear
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RE: Fried Clams - Sun, 05/14/06 11:54 AM
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You are so welcome Creampuff.

dale8783
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RE: Fried Clams - Wed, 05/17/06 7:54 PM
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Maybe I missed it. I didn't notice anyone suggesting Bubbling Brook in Westwood, Massachusetts. It is on the corner of High Street and Route 109. Check out the menu at www.bubblingbrook.net. I am originally from the North Shore in Massachusetts (supposedly known for the best tasting seafood). Well, my opinion is the best whole fried clams are on the South Shore in Westwood. Bubbling Brook is an ice cream stand at first glance. Check out the menu and then try the food for yourself. You won't be sorry.

tmiles
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RE: Fried Clams - Thu, 05/18/06 1:21 PM
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I couldn't make the Bubbling Brook link work, but I did find the site via Google. It looks like a good place.

tmiles
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RE: Fried Clams - Thu, 05/18/06 1:26 PM
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quote:
Originally posted by katieoaks

Some Ipswich clammers are wearing new hats, embroidered with a softshell clam and "Clam War 2006". Competition from local seafood distributors is heating up. It is being said that one distributor is looking to freeze 55,000 gallons of clams for inventory when the flats get closed bt red-tide. Remember the Clam Famine of 2005?


Well they were right to worry about clam bed closures. The local paper, this morning, said that due to recent flooding, lots of clam beds will be closed for some time. The Merrimack river fresh water volume is hurting clam beds as far south as Boston. The fresh water, and the nutreants that it carries, makes the red tide grow faster.

I don't know how the frozen clams are, but I did note earlier in this thread that some of the clams last summer were not as good as usual. I don't know if it was a case of a good clam becoming less good when frozen, or just clams that were not as good in the first place.

Jimeats
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RE: Fried Clams - Thu, 05/18/06 10:58 PM
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If we get an inch of rain or more they always close the flats. It has something to due with the bactieria count. The flat closing also is dierctly related to the tides whether it's large run out or not. Most if not all clams {shucked} that are put up for the restaraunt industry are frozen. Last years Red Tide was the first we sufferd since the mid 70's thats in the Ipswich area. I don't know what these clam wars are about mentioned in another thread but I do know this that only a certian number of commericial licences are alloted every year and the diggers are restricted on how much they can dig don't quote me but I think it might be 3 busshles a day {2 tides} they call that racking out. There are many days that you can only dig one tide or a half of tide. Therefore the wholsalers know what they can max out on a given day. When you go to your local grocer or fish monger or restaraunt for that matter if they are advertising Ipswich Clams ask to see the tag. All shellfish has to be taged where they were harvested. Living in the area and knowing a number of diggers I see the abuse that is taken. Good example is that a large grocery store in the Lowell area was advetising Ipswich clams for $2.89lb last year and I asked the attendant behind the counter to see the tag, I was told that it was not store policy. When I stated that it was Law she called her supervisor and was shown the tag. The clams were dug in Maine but distributed by the Ipswich Shelfish Company. So let the buyer beware, there are only so many diggers and only select flats that are open at a given time. The diggers could not supply all the restaraunts that adertise the Ipswich clam. Chow Jim

Ashphalt
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RE: Fried Clams - Fri, 05/19/06 11:24 AM
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Thanks, Jim.

My understanding is that the current closure is due to sewage (and probably other nasty crap) pouring into the bay from the rivers. Thus the bacteria (e coli) count is elevated. I did hear that the Lowell sewage plant was overwhelmed fairly early on in the rain cycle and started pouring untreated sewage into the Merrimac. Sure that others had the same problem. That's typical in any serious rain (although less common than it was some years ago before many systems were improved). On top of that there's God knows added to the flow from surface flooding.

Not sure if elevated sewage provides food for red tide. I think red tide outbreaks are related to warmer than usual water temperatures, but that could be old information from the 70s outbreaks.

So, it's not a good start to the shellfish season in Massachusetts Bay, but it could clear up pretty quickly. Let's hope!

katieoaks
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RE: Fried Clams - Fri, 05/19/06 8:49 PM
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Yup, Ipswich flats are closed due to Red Tide, which blooms with fresh water increase and takes 6 weeks to cure. There are good clams elsewhere, some I know prefer Maine clams, coming from colder water, especially in the summer. The best you can do is buy the best available and hope the cook knows how to treat the supply differently!

Jimeats
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RE: Fried Clams - Sat, 05/20/06 6:23 AM
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Katie, please don't raise that flag yet. The flats are closed due to excessive surface water run off and this happens regulary during any given year. Useually it only takes an inch of rain to cause the flats to close for 3 or 4 days at a time. Red Tide is all together different, it is an active algae that is prevalant in the Bay of Funday and Casco Bay about 50 miles off coast and has many contributing factors on an outbreak or bloom as it is called. Although the marine bioligists at Woods Hole are predicting the likely reocurance of a bloom this year it should not be as bad as last year only time will tell. So I repeat the is NO red tide at this time. It may take a week for are flats to reopen but those bi-valves will be as good as ever. Fellow Roadfooders when in the New England area please be sure to sample those suculant crustations from our shores with peace of mind. Chow Jim

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RE: Fried Clams - Sat, 05/20/06 8:47 AM
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I work at the Clam Box and have been told by two shelfish distributors there is red tide. Some parts of Maine and some of Cape Cod are open. This means it will be atleast 6 weeks before they open the flats again. It looks to be another long summer.

Jimeats
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RE: Fried Clams - Sat, 05/20/06 11:12 AM
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OK Suds now you have my hackles up. What are you trying to do have a lazy day at work by scareing off the coustomers. I do my homework and check on the conditions of the flats 3 to 4 times a week. The easyest way is to check for bullitens issued. www.oceanservice.noaa.gov/redtide/ and one more thing just how often dose a utility cook or window jockey get to speak to the distributors? I do repeat there is No Red Tide at this time. Flats are closed due to large ammounts of rain that we have had in the past week and will reopen when fecal bacteria ammounts are in a safe level.

sizz
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RE: Fried Clams - Sat, 05/20/06 11:36 AM
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quote:
Jimeats Posted - 05/20/2006 : 11:12:10
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Flats are closed due to large ammounts of rain that we have had in the past week and will reopen when fecal bacteria ammounts are in a safe level.


there are safe amounts of fecal matter for human consumption ???? ooooooohhhhh god Jimeats you didn't have to mention that. Is that what makes the Ipswich clam so unique ? damn and so close to Woodman's my favorite east coast seafood joint.

Jimeats
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RE: Fried Clams - Sat, 05/20/06 1:07 PM
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Time to eat a little crow, just came back from having lunch in Ipswich and I was informed that indeed a directive was recieved yesterday, flats closed due to red tide. The news outlets have yet to be notified. Although they are not sure if in fact it's due to large ammounts of recent rain. There is plenty of clam stock on hand at this time, but there will be no native fresh steamers for awhile. Sorry about that, Chow Jim

katieoaks
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RE: Fried Clams - Sat, 05/20/06 2:07 PM
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Jim, thanks for your apology; getting "hackled" over red tide is a bit foolish! So Jim did ya stand in line at the Clam Box? Rain creates "brakish water" in the salt water, allowing algea bloom, which "red tide is" Sorry to bring this up, but lobsta, flounda and clams( amongst others) are "bottom feeders and well, do well in chit....Jim have you visited any of the clam aquaculture sites in Plum Island Sound? Hope your cellar is dry! Did they find that drowned guy yet?

Suds
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RE: Fried Clams - Sat, 05/20/06 4:19 PM
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Jim I've been a cook at the Clam Box for 30+ years I hope I've risen above utility cook or window jockey by now. I have to know what is going on with the clam flats. I get my info from the dealers and clammers not from slow goverment web site. So I can keep our customers informed. Have a great day. Say hi if you ever stop by.
Dale

katieoaks
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RE: Fried Clams - Sat, 05/20/06 4:32 PM
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And Jim, you should know it was Suds who was asked specifically to cook for the Sterns and their Roadfood Tour a few weeks ago...Out of all the restaurants they critiqued, only The Clam Box was awarded 100% across the ratings. Suds is also their State Certified Food Safety resident!While not all clams are created equal, the expert knows how to adjust cooking to make them the best and the worst cooks can ruin the best clams!

dale8783
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RE: Fried Clams - Sun, 05/21/06 3:58 PM
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I checked after I made the post and this forum doesn't allow you to click on the address I listed for Bubbling Brook. If you type in the address you will get access to the menu. From the outside, the place looks like the usual ice cream stand. There are many different flavors of ice cream to choose from. Quite frequently while eating ice cream outside you can smell the fried clams and grilled burgers. Yes, the hot dogs and burgers are good too.

nyclthrm8
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RE: Fried Clams - Sat, 05/27/06 6:48 PM
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a much delayed 'thanks' -- they're still there, still great and still worth a quick trip from brooklyn. i may go this week when i have to work in nassau cty a few days.
quote:
Originally posted by Rustywolf

NYC - Try Bigelow's on Sunrise Highway in Rockville Center. I always thought it was terrific, but it's been years since I've been there. - Rusty

Suds
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RE: Fried Clams - Fri, 07/7/06 2:33 PM
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The local rumor factory has the Ipswich clam flats opening on Wed. 7/12. Not sure how accurate that is. I do know on 6/29 the red tide count in Ipswich was 48 Essex was 71. Lets keep our fingers crossed.
Clams are getting scarce and expensive.

tmiles
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RE: Fried Clams - Sat, 07/8/06 9:54 AM
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According to the paper, it has not been a good year for clam diggers up here. The good news is that there is a good crop of clams to dig. The bad news is that the beds are closed more than they are open. The same story said that a lot of places that never used frozen clams are using them now.

Suds
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RE: Fried Clams - Sat, 07/8/06 10:45 PM
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Yes it has been a bad spring for clammers and restaurants alike. Way too much rain then red tide. Good news is the count for clams in Ipswich was 46 on Fri. 7/7. They will retest on Tues.7/11 results will be back on Wed. or Thurs. With luck flats will be opened later this week. As for using frozen clams. I won't cook them. below is a sign we will put out if necessary. If I wont feed it to my Mother I wont feed it to you.


Due to the continuing outbreak of red tide,The only native clams available at this time have been previously frozen. This greatly reduces the quality of the clams, we at the Clam Box will not serve them. Strip clams are still available at this time. We apologize for any inconvenience this may cause.

roossy90
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RE: Fried Clams - Mon, 07/10/06 2:22 PM
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quote:
Originally posted by katieoaks

And Jim, you should know it was Suds who was asked specifically to cook for the Sterns and their Roadfood Tour a few weeks ago...Out of all the restaurants they critiqued, only The Clam Box was awarded 100% across the ratings. Suds is also their State Certified Food Safety resident!While not all clams are created equal, the expert knows how to adjust cooking to make them the best and the worst cooks can ruin the best clams!

On my way back from Logan airport, going back home (When I was living in Freeport, ME), I took a detour to take me thru that area of Mass. I was moving to SC, and it was my last few days in Maine.

It was the last week of February, I think the 23rd, and my friend and I stopped at the Clam Box to get a bite to eat.
(one of the few places that was open)
The parking lot was PACKED!
There must have been at least a half hour wait to give our order.
Unfortunately, we had to get going, so I missed out on my chance to get something to eat there, but I swear, the next time I take a detour like that again, I am going to stop in again and WAIT!

Jimeats
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RE: Fried Clams - Tue, 07/11/06 5:15 AM
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Roossey, Don't send fellow Roadfooders there in Febuary because they are closed. They don't open untill sometime in March.

Suds
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RE: Fried Clams - Tue, 07/11/06 5:47 AM
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Roossey, Don't send fellow Roadfooders there in Febuary because they are closed. They don't open untill sometime in March.

Suds
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RE: Fried Clams - Tue, 07/11/06 5:57 AM
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We used to open on the first Thursday in March. This year we openend on Feb. 16th.

roossy90
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RE: Fried Clams - Tue, 07/11/06 9:19 PM
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quote:
Originally posted by Suds

We used to open on the first Thursday in March. This year we openend on Feb. 16th.

See?
I wasn't joshing anyone.....
And it was cold as hell also!
Snowed on the way back to Maine.

Jimeats
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RE: Fried Clams - Wed, 07/12/06 6:47 AM
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Time to eat some more crow, gee I hate it when the feathers get stuck in my teeth. I was indisposed in Febuary and unaware that the Clam Box had reopened early this year, in the past it was always March. I just didn't want to have someone traveling any distance and looking for a good meal to be dissapointed when they get there. Now that said, anybody got any good Crow recipes out there? Chow Jim

Michael Hoffman
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RE: Fried Clams - Wed, 07/12/06 8:02 AM
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quote:
Originally posted by Jimeats

Time to eat some more crow, gee I hate it when the feathers get stuck in my teeth. I was indisposed in Febuary and unaware that the Clam Box had reopened early this year, in the past it was always March. I just didn't want to have someone traveling any distance and looking for a good meal to be dissapointed when they get there. Now that said, anybody got any good Crow recipes out there? Chow Jim

I do have one really good one if you are seriously interested.

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