While other customers were shocked by the joking suggestion, the Woodmans received a jolt of inspiration: Why not fry clams? That same day, the first fried clam was successfully cooked ...

Place the clam ... clams until golden brown, this she’d take abut 2-3 minutes. Remove from the fryer and place clams on a paper towel to drain excess oil. Season with salt to taste. Serve the ...

Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

These fried stuffed ... Cool the clams then remove the meat from the shells. Break the shells in half at the hinge then pat them dry with paper towels. Pack the mixture into the clam shells ...

except it's filled with whole belly clams or clam strips, which are breaded and fried, and served with tartar sauce, black pepper, and other flourishes like mayonnaise, relish, or lemon wedges.