Fried clams facts for kids
Fried clams from Woodman's of Essex in Essex, Massachusetts.
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| Place of origin |  United States |
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| Region or state |  New England Massachusetts New Brunswick |
| Created by | Lawrence "Chubby" Woodman |
| Main ingredients | Ipswich clam |
Fried clams are a tasty dish. They are made by dipping clams in milk, then coating them in flour, and finally deep-frying them.
This dish is very popular in New England, a region in the northeastern United States. People often compare their popularity there to how much people love barbecue in the Southern U.S. You can often find fried clams at casual restaurants called "clam shacks" near the ocean. A clam roll is a type of sandwich. It has fried clams served inside a hot dog bun. People usually eat them with Tartar sauce.
Contents
How to Make Fried Clams
To make fried clams, the clams are first dipped in evaporated milk. After that, they are covered with a mix of different flours. This mix can include regular flour, corn flour, or pastry flour.
Then, the coated clams are cooked in hot oil. This oil is usually canola oil or soybean oil. Sometimes, people even use lard for frying.
Types of Clams Used
In New England, the most common type of fried clam is made from whole soft-shell clams. These are also known as "whole-bellies." They include all parts of the clam, even its digestive system. This gives them a richer flavor.
Some restaurants might remove the clam's chewy part called the siphon or "neck." Outside of New England, you might find "clam strips" more often. These are made from sliced parts of Atlantic surf clams.
The History of Fried Clams
Fried clams have been mentioned in writings as far back as 1840. They even appeared on a menu from the famous Parker House hotel in 1865. However, it's not completely clear how these early fried clams were made. The 1865 menu listed "oysters—fried" and "oysters—fried in batter," but only "fried clams." This suggests the clam preparation might have been different.
Nineteenth-century American cookbooks describe a few ways to fry clams:
- Clams cooked quickly in butter, which is called sautéing. (1850)
- Clams coated with breading (using egg to help it stick) and then sautéed in butter or fat. (1850, 1904)
- Clams mixed into a beaten egg batter and fried in butter. These were often called "clam fritters." (1850, 1904)
The Modern Fried Clam
The deep-fried, breaded version we know today is usually credited to Lawrence Henry "Chubby" Woodman. He was from Essex, Massachusetts. People say he made the first batch of modern fried clams on July 3, 1916. He made them at his small roadside restaurant, which is now known as Woodman's of Essex.
"Chubby" Woodman was already good at making potato chips. This meant he had large vats (big pots) ready for deep-frying food. He used clams that he had gathered himself from the muddy areas of the Essex River. This river was very close to his home.
Later, a man named Thomas Soffron helped make clam strips popular. He owned Soffron Brothers Clam Co. in Ipswich, Massachusetts. He created clam strips from the "foot" part of hard-shelled sea clams. Soffron made a special deal to sell these clam strips only to Howard Johnson's restaurants. As this restaurant chain grew across the country, clam strips became well-known everywhere.
Health and Diet Facts
Clams themselves are naturally low in cholesterol and fat. However, when clams are deep-fried, they soak up the cooking fat. This means that fried clams will have more fat and calories than raw clams.
See also
In Spanish: Almejas fritas para niños
