Crispy, golden Deep-Fried Whole Belly Clams are crunchy, chewy and a little bit briny — all in one bite. Great with homemade tartar sauce and fries. To make them in the traditional New England style use Ipswich clams a. Steamers or soft-shell clams and use the whole clam bellies, strips and cleaned neck. Are you ready? Love New England recipes? I found it very confusing when looking at fried clam recipes to determine what type of clam everyone was talking about.
Websites bandied about vernacular like steamers, soft shell clams, Maine clams and Ipswich clams. The shells are just thinner and more brittle than traditional little neck clams and other varieties. This allows them to naturally discharge some of the sand and grit that they may have in their siphons neck and loosen it from the outer shell. So, how do you get to the briny mollusk?
Cherrystones: So those aforementioned quahogs— cherrystones are a size up from littlenecks. They're a bit less tender but still a raw-bar staple and perhaps even more popularly served grilled on the half shell in preparations like the oh-so-retro, bacon- and bread-crumb -packed clams casino or slipped into pasta sauce.
And did we mention chowder? Cherrystones are the ideal clams for the classic New England dish get the recipe. Topnecks: And those quahogs again—and a little bit of controversy.
According to some charts, topnecks are a little bit bigger than cherrystones the biggest—simply called "quahogs" come in at two to three per pound, making them a perfect vehicle for "stuffies".
On others, the count which can also be by weight or by clams to the bushel puts the cherrystone on the larger side. Some just use the terms interchangeably. Nevertheless, the two tend to get a lot of similar culinary treatment, and their size and heft makes them especially well suited for grilling and baking on the half shell. Razor clams: Switch it up and call them " jackknives " if you care to—these long, smooth-shelled clams stand up straight in the sand and might need a little extra effort to remove the grit here's how to do that properly , but it's entirely worth it.
They're great for broiling, baking and stuffing, but we love them best simply steamed and served with a little butter and lemon for the cleanest clam flavor. A photo posted by Kiho???? Cockles: Less commonly found but awfully fun to talk about , cockles are easy to identify by their characteristic fan-fluting from the hinge to the edges. Though they can be eaten raw, they're perhaps at their best when they're lightly steamed and served with butter and lemon to highlight their fantastically briny flavor.
A good long soak is often necessary to fully abolish any sand. Little beauties. Been doing that for decades. An added benefit, my husband loves the extra bellies so no waste no worries. I will say I think clam strips are the best in a clam roll…I find you get way more clams in the roll then when you order a full clam, clam roll. I live in Florida now, but every summer I go north and get my fill of them!
Another great place! I live here and we always try to go at least once a summer. My kids are grown now 28 and 32 but they were eating strips at a very young age.
I prefer the bellies, of course…. Easy answer…….. I have been eating clam bellies raw for over 50 years. They are great. Horseradish and a shot of hot of sauce is all I need. Just keep them cold. Like eating oysters. Which are just as good. Whole clams fried are simply the best! Never order the strips anymore. I get my clams from my fish monger, have him remove the shells, take them home and fry them up myself. Lived in Ipswich in the early 70s and been to the Clam Box many times.
She meets a trucker from Up North Rhode Island who she gets her whole bellies from. She is originally from Rhode Island. They are delicious! She is located on Highway 27 at the north end of Sebring. Whole bellies just make me so happy. I had my first whole belly fried clams last night in Dallas TX.
I never even knew the difference. Very good authentic. Whole belly clams are gross that green slime oozing when you bite into it yuk! Clam strips are the best crunchy without the green slime! When he got older he likes the belly clams now. It seems to me they had clam bellies attched to their clams in most cases. They were so yummy! I sure do miss proper fried clams. There is a Clam Box in Ipswich. The building is the shape of the typical box that the Fried Clams are served in.
It was like a shark feeding frenzy!! Okay but do you realize that when you cruunch into that belly you are consuming everything that clam ate before death? Now i just do the strips. I grew up in Woodstock, had many tasty treats from The White Cottage, though not fried clams…always topped off with a creemee for dessert! Best clams and fish and chips…. Gum LOL Again ….. Kirk out! And they actually give way to much of it, plus the fries and rings.
Went to the clam box last month, prices went up again and portions went down. But they are still the best whole belly clams around!
Bellies, absolutely. The person who wrote about not finding clam bellies outside of the 6 new England states is absolutely correct. I hardly ever eat clams cause they are always strips and frozen. So disappointing. I love clam bellies. Whole bellies. Of course. I lived in Massachusetts most of my life and always ate whole belly clams.
I recently spent most summers in Wells, Maine and tried the clam strips at the New England House Restaurant and they were tender and sweet and lots of whole belly flavor to my surprise. Had them several times since. Thaddeus —. The closest thing we have down here are fried whole-belly oysters of which I eat my fair share of. I am a former Massachusetts resident now living in Florida and we have found a place in Zephyrhills Fl called the Great Catch and they have wonderful whole belly clams, its quite a ride for us but well worth it.
Crispy, yet tender, golden brown and so sweet!! My wife loves the lobster roll, which she compares to those served in NE. The owners used to have a tavern in Boston and relocated to Celebration, FL, bringing all those great seafood recipes and atmosphere with them. If you love clams and lobster! But they are from the Boston Area. Great lobster roll and whole belly clams! Great chowder too! Miss that now that I am in Phoenix. Strips are for beginners. I grew up in New England and have had fried clams all my life.
I started eating the whole clam, but when I found out that the belly is full of intestines and nasty poop, I immediately went over to the strip and have stuck with them ever since. Have to agree with Donna, eating a belly full of rotting clam poop is not what I want. I know the frying should kill the bacteria, but I just cannot bring myself to eat the whole bellies. All my life they were called clams or clam strips!
People were smart enough to know what a clam is! First of all, what is a large surf clam? I have live on Cape Cod and have harvested many, many long neck soft shell clams over the years. Actually, clam strips are well identified as rubber bands! Try the fried, full belly clams at the Cream and Cone in West Dennis and you have had the best! I can not eat the bellies…. Have no problem with the strips…. Growing up in RI, it has to be bellies! I found a place in Beaufort, SC that served whole belly clams one day a week but they have long since closed.
I need a trip up north! I live inBeaufort, SC born in Massachusetts and had the belly clams at that long gone place on West Street has one time. No thanks! I had infectious hepatitis in the s and was sick for three months. They taste fine to me! Bellies all the way. Originally from CT where shoreline had many great seafood places, including stowes in west haven.
I grew up in Woodstock. My father dug clams during the depression, so I grew up having them every way possible. I HAVE to have fried clams with the bellies. I love them in chowder and also steamed. Docks in So. Portland Maine has a lot of seafood and they do a good job with everything. Bellies only way to go. But have to put up with them out here in Arkansas, or California for that matter.
Once growing up with bellies in New England as I did , you are hooked. Just no comparison. They are sweet, succulent, soft and not chewy. You are making me homesick! I love the whole belly clam. Fellow New Englander here. Grew up eating whole clams but the grit got to me eventually and converted to strips. Always felt wrong ordering strips though. I am a strip guy. Always have been…and I will agree that they can sometimes be rubbery.
But if you go to the right place you get perfect clam flavor , tender chew and no disgusting mushy nasty belly yuk. Strips rule. We have another name for clam strips in New England….. No real seafood lover would eat anything but c whole clams! First thing I look for when I visit home is fried clams, strips please. Never liked the bellies. Looking for seafood in the New Haven area we were directed to the West Haven shore and we were glad to follow the suggestion.
There were several seafood restaurants to choose from. The smallest one Stowes had so much character and fresh clams to make my mouth water just writing about our good meal. We took our food and walked across the street to the beach to enjoy the view and their meal. We got one of each bellies and strips. Hope this helps others find a great way to enjoy a clam dinner. Reasonably priced too. Their onion rings are also great and their lobster rolls which are offered with either mayo or hot butter.
As a Mainer, this is where we always go for fried food. Never greasy. Always crisp.
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