I am a big fan of fried clams. As the New York Times said in In a ’64 T-Bird, Chasing a Date With a Clam, fried clams are to the Northeast what BBQ is to the south. The best stuff is in local operations and not chains. Being from the south I grew up loving BBQ and often write about it on this blog as in Oklahome cue and cue of the Carolinas. I was introduced to fried clams while in high school and working in New Hampshire in the summer. It was a great late snack before or after partying. It still think of it as the essence of summer in New England.
My favorite has always been Woodman's in Essex, MA and the NYT mentions them in this article as one of only two places that still uses lard. That was the way the first fried clams were made on July 3, 1916 by Lawrence "Chubby" Woodman, the founder of Woodman’s in Essex, Mass. Thye alos have the best oinion rings with a touch of vanilla in the batter. Recently, I had great freid clams and onion rings at Mark Anthony's Pizza in Onset MA at the blues festival. The times gives some other good places. Farnham’s is also in Essex and supposed to be good but I can never resist goign to Woodman's when I am up there. What is your favorite fried clam place?
Bill -- I'll certainly add Woodman's and the others you suggest to my list to visit. My Rhode Island nominee is Evelyn's Drive In in Tiverton. See my ref URL for other Rhode Island nominations in fried clam and Rhode Island chowder (clear, red) divisions!
Posted by: Greg Lloyd | September 23, 2007 at 12:11 PM
Gregg - Thanks for the Rhode Island suggestions. I will look to try them. I really like the state but do not know it as well as Massachuestts. Bill
Posted by: bill Ives | September 23, 2007 at 05:46 PM