Andy Montoya
Fried clam bellies are a popular dish, especially in New England, where they are considered an art form. They are typically served with tartar sauce, lemon wedges, and sometimes French fries or onion rings. While some people prefer to eat fried clam strips, others insist that the whole belly is the only way to go, providing the full experience of the crunchy batter and salty, briny taste of the clams. Although they can be found in other parts of the country, such as New York, they are not as common outside of New England. Some people even travel long distances to taste the famous whole belly fried clams of New England. While blue cheese is mentioned as an accompaniment to clams in some recipes, it is not specifically mentioned as a common pairing with fried clam bellies.
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What You'll Learn
Clam bellies are best served with tartar sauce and lemon wedges
Preparing fried clam bellies is an art, and it begins with selecting the right clams. Soft-shell clams, also known as Ipswich clams or steamers, are a popular choice due to their large bellies and long, tender siphons. The process of shucking, or opening, the clams is crucial to ensuring a good final product. It requires carefully cutting the muscles on either side of the clam, near the hinge, and then skillfully removing the outer membrane from the neck, which is often considered the least appetising part of the clam.
Once the clams are shucked, they are typically soaked in fresh water to remove any remaining grit or sand. Some people also recommend a soak in seawater or cornmeal to further ensure a clean product. After the clams are cleaned, they are ready for frying. The fat or oil must be very hot to achieve the desired golden, crispy crust without overcooking the delicate clam meat.
The result is a crunchy, golden exterior that gives way to the tender, juicy clam belly within. This contrast in textures and flavours is what makes fried clam bellies so appealing to those who savour this seafood treat. The addition of tartar sauce and lemon wedges elevates the dish, providing a tangy and refreshing accompaniment to the fried clams.
While fried clam bellies have their enthusiasts, some people prefer clam strips, which are slices of the hanging piece under the belly. However, true connoisseurs of New England cuisine insist that the whole belly is the only way to go. The ritual of eating fried clams involves selecting the plumpest one in the box, savouring the crispness of the crust, and then biting into the tender belly, experiencing the burst of ocean flavours.
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Clam strips are considered an abomination by some
While clam strips are a popular choice for many seafood lovers, there is a significant group of people who consider them an abomination. This strong aversion to clam strips is particularly evident among those from New England, where whole belly clams are deeply ingrained in the culinary culture. For these individuals, the idea of opting for strips over the whole clam is akin to settling for inferior, incomplete experience.
One of the primary reasons clam strips are considered abhorrent by some is the belief that they compromise the integrity of the clam. Clam strips are typically made from larger clams, such as the quahog variety, and only utilise strips of meat from the larger clams. This means that the unique flavour and texture of the whole clam are lost, along with the opportunity to savour the clam in its entirety. Eating clam strips is likened to choosing the bone of a steak over the meat, providing only a hint of the true flavour and enjoyment that the whole clam can offer.
Another factor contributing to the disdain for clam strips is their association with processed food. Clam strips are often breaded and deep-fried, resulting in a crunchy texture and higher fat content compared to whole clams. For those who appreciate the natural taste and nutritional benefits of seafood, the idea of altering the clam's inherent qualities through heavy processing is unappealing. Whole clams, on the other hand, offer a nutrient-dense option, rich in protein, vitamins, and minerals, making them a favourite among health-conscious eaters.
The preparation and serving methods of clam strips further contribute to their controversial status. Clam strips are commonly served as appetizers or in dishes like clam strip sandwiches, positioning them as casual snack options. For those who view clams as a delicacy to be savoured, reducing them to a mere snack feels disrespectful and diminishes the culinary experience. The preference for whole clams extends beyond taste and nutrition; it is rooted in cultural traditions and a deep connection to the region's seafood heritage.
Additionally, the sustainability considerations surrounding clam strips cannot be overlooked. As clam strips are often derived from surf clams, which are generally farmed, their environmental impact can vary. Conscious consumers are increasingly aware of the importance of responsible sourcing and harvesting methods to preserve the delicate balance of marine ecosystems. The choice between clams and clam strips, therefore, extends beyond taste and texture, factoring in the long-term viability of seafood options.
Lastly, the availability and accessibility of whole clams in certain regions play a role in shaping preferences. Some individuals express frustration at only being able to find clam strips in certain areas, particularly in New York State. This unavailability of whole clams can contribute to a sense of deprivation and further reinforce the perception of clam strips as an inferior alternative.
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Clam bellies are an acquired taste
Clam bellies are considered an acquired taste, and for good reason. When you bite into a whole-belly clam, you're consuming the entire clam, including its heart, intestine, stomach, and any phytoplankton it had for lunch. The soft, nutty-tasting stomach can be unappetizing, especially if you get a close look at it. It has a unique silty, almost bitter flavour with a hint of sweetness, and it should burst in your mouth like an ocean-flavoured treat.
While some people rave about the taste of fried clam bellies, others find the idea of consuming the entire clam unappealing or even unappetizing. For those who grew up on clam strips, the thought of eating the whole belly can be a bit daunting. Clam strips, made from the muscular "foot" of the clam, offer a more familiar texture and taste, and they are less likely to have retained water, resulting in a crispier fried dish.
However, for those willing to venture beyond the familiar, the whole-belly clam offers a truly unique culinary experience. The key to enjoying fried clam bellies may lie in their preparation. It is said that true Yankees know how to "dig and prepare" their own clams, ensuring that they are free of grit and sand. Some restaurants achieve this by letting their clams rest in a tub of seawater with a layer of cornmeal or white flour, causing the clams to expel any remaining sand.
The perfect fried clam bellies should be golden-brown, grease-spotted, and heaped in a warm paper bag. They are often served with a side of tartar sauce, adding a hint of briny acidity and sweetness to the dish. For those willing to try something new, fried clam bellies can be a delicious adventure, but they may not be for the faint of heart (or stomach).
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Clam shacks in New England serve them as steamers
While fried clam bellies are a popular dish in New England, clam shacks in the region also serve clams as steamers. Steamers, or "steamer clams", are a variety of soft-shell clam with a protruding, long siphon or neck. They are also sometimes called "long-neck clams". Steamers are cooked by steaming in a large pot of water with added salt. They are then served with the hot broth from the steaming process and melted butter for dipping.
Steamers are one of two types of clams commonly eaten in New England, the other being hard-shell clams, also known as quahogs, cherry stones, or little necks, depending on their size. Soft-shell clams are oval-shaped and are used for frying, steaming, or in chowder. Hard-shell clams, on the other hand, are rounder and have a tougher texture, making them a good choice for chowder or baked stuffed clams.
Preparing steamer clams involves a process of soaking and cleaning to remove any sand or grit. The clams are soaked in a bucket of seawater or salty water for several hours, during which time they discharge any sand or dirt, causing the water to become murky. The water can be changed if desired, and if there is a time constraint, a quicker method of swirling the clams in a bowl of saltwater can be employed.
After the clams have been cleaned and cooked, they are served with two bowls: one for the clams and the other for collecting the discarded shells. Small bowls of broth and melted butter are also provided for dipping. Eating a steamer clam involves opening the shell, removing the cooked clam, and pulling off the skin covering the siphon.
Some recommended clam shacks in New England that serve steamers include Lobster Landing in Clinton, Connecticut, and Costello's in Mystic River, Connecticut. Other popular spots include Lobster Pot in Buzzards Bay, Woodman's in Essex, Massachusetts, and Bob's on Plum Island, Massachusetts.
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Fried clams are rarely done well outside of the New England coast
Fried clams are a New England tradition. The best fried clams are found in the many clam shacks dotted along the New England coast, especially in Massachusetts, where the fried clam was likely invented in Essex in 1916 by Lawrence "Chubby" Woodman. Woodman fried a clam in lard, usually reserved for his famous potato chips, and cooks have been trying to create the perfect fried clam ever since.
The humble clam, which stars in chowders, clambakes, and clamcakes, reaches its zenith when coated and fried. The process involves four elements: soft-shell clams, a dipping liquid, a coating, and oil. The liquid is usually evaporated milk, and the coating is a combination of flours, including regular, corn, or pastry. The clams are pre-shucked and packed fresh into plastic buckets before being delivered to the shop.
The best fried clams are sweet, tender, and crunchy, with a dense, chewy neck and a tender belly. They are a crusty, pale-gold morsel, often big enough to be one mouthful. However, fried clams are rarely done well outside of the New England coast. While decent versions can be found as far south as New York, over-battered, over-fried clams that taste more like oil than seafood are common. These clams are cooked so hard that they lose their juiciness.
For fried clam aficionados, this is a frequent topic of conversation and even inspires long drives from New York to Essex or Ipswich in Massachusetts to get their fill of seafood perfection. While fried clams may be found outside of New England, it seems that none can compare to those made in the region where they were invented.
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Frequently asked questions
Fried clam bellies are a type of seafood dish where the entire clam, including the belly, is coated in a batter and fried until golden and crispy.
Clam strips are sliced pieces of clam meat, usually from the hanging piece under the belly, known as the "strip."
Fried clam bellies are traditionally served with tartar sauce, lemon wedges, and sometimes ketchup, but not blue cheese. However, clams can be served with blue cheese in other preparations, such as with tomatoes and basil.
Fried clam bellies are a specialty of New England, particularly in places like Massachusetts, Rhode Island, and Maine. Some recommended restaurants include Riley's in St. Johnsbury, Vermont, Champlain's in Point Judith, Rhode Island, and Petey's in Rye, New Hampshire.
