Heated
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Heated

How To Make the Best Fried Clams Ever

And why you should

Illustration by Kimberly Ellen Hall

In most of the United States, meaning anywhere west of I-95 and south of Delaware, fried clams are rarely a religious experience. That’s because they’re not fried clams — not really. They’re fried clam strips: chewy little ribbons of the pink “foot” of the Atlantic surf clam.

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Rachel Wharton

Rachel Wharton

I’m a James Beard Award-winning journalist and author of the book American Food (A Not-So-Serious History) NC >> NYC >>find more of my work at rachelwharton.net