The fried clam is made by deep frying a soft-shell clam that has been dipped in batter. It was allegedly invented in Essex, Massachusetts by Lawrence Dexter "Chubby" Woodman on July 3, 1916 in his small village restaurant. Later, Howard Johnson, also from Massachusetts, began frying his own variety, and made them popular throughout the country. His version is made with clam strips, which are clams without the belly. These strips are usually breaded, rather than battered.

Fried clams are an important part of New England cuisine. They tend to be served at seaside clam shacks, restaurants accompanying roadside ice cream stands, and casual dining establishments. They can be eaten as a dinner, or put in a cardboard box "to go." For a lighter meal, a clam roll is made by piling clams into a hot dog bun. Tartar sauce is the usual condiment.

See also

• Lobster
• Clam chowder
• New England

References

• New York Times article on Woodman's clams
• Woodman's of Essex restaurant web site

New England cuisine | Seafood