Fried clams

Fried Clams

Fried clams are a popular seafood dish that originated in the United States. They are made by coating fresh clams in a mixture of flour, cornmeal, and seasonings, and then deep-frying them until they are golden brown and crispy. This article will provide a detailed overview of fried clams, including their history, preparation, and variations.

History

The history of fried clams can be traced back to the early 19th century in New England, particularly in the coastal regions of Massachusetts and Rhode Island. It is believed that the dish was first introduced by Portuguese immigrants who settled in these areas. Over time, fried clams gained popularity and became a staple in seafood restaurants along the East Coast of the United States.

Preparation

To prepare fried clams, fresh clams are typically used. The most commonly used variety is the soft-shell clam, also known as the Ipswich clam or steamers. The clams are shucked and cleaned, removing the outer shell and any sand or grit. They are then dipped in a mixture of flour, cornmeal, salt, and pepper, which helps to create a crispy coating when fried.

The clams are deep-fried in hot oil until they turn golden brown and crispy. The cooking time may vary depending on the size of the clams, but it usually takes around 2-3 minutes. Once cooked, the fried clams are drained on paper towels to remove any excess oil.

Variations

There are several variations of fried clams that can be found in different regions of the United States. One popular variation is the clam strip, which is made from the foot of the clam and has a tender and chewy texture. Another variation is the whole-belly clam, which includes the entire clam, including the belly, and is known for its rich and briny flavor.

In addition to the traditional deep-fried version, fried clams can also be prepared using alternative cooking methods such as pan-frying or oven-baking. These methods offer a healthier alternative to deep-frying while still maintaining the delicious taste and texture of the dish.

Serving and Accompaniments

Fried clams are typically served as an appetizer or a main course. They are often accompanied by tartar sauce, cocktail sauce, or lemon wedges for added flavor. Some restaurants also serve fried clams with french fries or coleslaw as side dishes.

See Also

• Clam chowder
• Seafood cuisine
• New England cuisine