We recently ran a New York Times story called In a '64 T-Bird, Chasing a Date With a Clam.
Sez David Leite: "Fried clams are to New England what barbecue is to the South. Like barbecue, the best clams come from small roadside shacks run in pragmatic mom-and-pop style. Flinty Northerners, like their porcine-loving counterparts, can be fanatically loyal to their favorite spots."
Forsake the flint and let us in on your most loved shacks in the comments below, won't you kindly?
Mmmmm! Clam-tastic!
UPDATE -- READER RECIPES
From a reader named Bette:
Clam Fritter Recipe
2 C Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
2 Eggs
1 1/2 C Clam Juice
1 C Chopped Clams
Combine all ingredients and drop by spoon full into hot oil of your choice. Cook till golden brown.
And, from reader Dee:
Easy Clam Cake Recipe
Little yummy balls of clam heaven
Ingredients:
2 eggs, 1/2 cup clam juice, 1/2 cup milk, dash pepper, 1/4 tsp. salt, 1 1/2 cup flour, 3 tsp. baking powder, 1 can minced clams (an equal amount of freshly steamed clams is best, and quahogs even better - but you can use canned minced clams if rushed),
Preparation:
Beat eggs. Blend in milk and clam juice. Sift flour, baking powder, salt and pepper together. Add the minced clams to the sifted flour and then add enough of the liquid to make a thick, lumpy batter. Drop batter by teaspoons into 375 oil. When one side is cooked, the cakes will roll over by themselves. Drain on brown paper and salt to taste. This will make about 6 or so, so up the recipe, because you'll want more.
In a fried food state of mind? Gobble up some finger-lickin' fried chicken.
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