November 1st is National Deep Fried Clams Day #DeepFriedClamsDay is a new and unique #Holiday I hadn’t ever heard about before. Have you? Not, only that National Deep Fried Clams Day is one holiday I plan on sitting out on.
Because I don’t like #Clams and Charlie hasn’t ever had Clams and I’m not sure he would eat them if I purchased them to cook. Before you ask what about David I don’t know if he would want to try Deep Fried Clams or not. But if he does he can visit a restaurant to try them because I refuse to make Clams. How about you.
I’m sure there are people who are excited about National Deep Fried Clams Day on November 1st. Did you know the Clam is the term used for several types of Bivalve Mollusks and usually refers to those that live as Infauna and are edible.
They spend the majority of their lives half-buried in the Seafloor or Riverbeds. With Flour, Milk, Eggs, and, of course, Shucked Clams, which allows you to fry up a whole batch of fun today. Clams are often referred to as the ‘Barbecue’ of New England, it’s no wonder Clams has a there own holiday.
There are thousands of Clam species, and the majority fall into the Soft-Shelled or Hard-Shelled categories. if you didn’t know Deep-fried Clams are typically Soft-Shelled Clams, and are sometimes called “Steamers” or “Clam Bellies”. The Steamers are dipped in Flour and Milk before frying.
Clams made their first appearance on restaurant menus in the 1840s. Clams are served with Liver, Veal Cutlets, and Mutton, they are popular on the East Coast of the United States. Seaside Clam Shacks or (Roadside Restaurants) serve up Deep Fried Clams, often with Tartar Sauce. Deep Fried Clams are also served in Hot Dog Buns called Clam Rolls. Made from Atlantic Surf Cams, “Clam Strips” are a favorite outside the New England region.
Fried Clams were introduced during the mid-1900s when Lawrence Henry “Chubby” Woodman had been credited with the invention of the version we know today. On July 3rd, 1916, he served up the delicious meal at his Roadside Stand. Plying his trade in Essex, Massachusetts, he was renowned for making Chips by deep-frying Potatoes before making the switch to deep-frying Clams from the Essex River.
His determination to improve the business was the driving force behind creating Deep-Fried Clams. Did you know Clams weren’t popular and he needed to add a fun, tasty twist to get customers coming back for more.
Going on the suggestion of his fisherman friend, Woodman and his wife experimented and settled on the perfect recipe for Deep-Fried Clams dipped in Milk and Corn Flour. Deep-Fried Clams have taken off since then, quickly winning the hearts of many across the Country. We take time today to celebrate Deep Fried Clams deliciousness creation with food lovers everywhere.
How to Celebrate National Deep Fried Clams Day
- There’s nothing better than the delicious taste of Dried Fried Clams to celebrate this holiday. Take the opportunity to create a fresh batch of Deep Fried Clams yourself.
- If you don’t want to cook visit a Seafood restaurant and stuff your tum!
- If your tired of the same taste each time? Why not experiment with a new recipe; or try a new dip for a special taste.
- If you happen to be close to Essex, why not pop down to Woodman’s Essex and experience the unique taste of Deep-Fried Clams made with the original recipe.
Facts About Clams
- Clams have no nose, eyes, or head, only feet for burrowing into the Sand to hide from prey. Did you know that because I sure didn’t.
- Clam Larvae take somewhere between 25–28 months to grow to market size.
- In 2007, Scientists discovered an Ocean Quahog specimen dating back 410 years.
- There are about 150 edible Clam species.
- Giant Clams can measure up to four feet.
Recipe for Fried Clams
Ingredients
- 1-1/2 cups yellow cornmeal, divided
- 1/2 cup cake flour, divided
- 2/3 cup water
- 12 fresh cherrystone clams, shucked
- Oil for deep-fat frying
- 1/2 teaspoon salt
- Tartar sauce or seafood cocktail sauce, optional
Directions
- In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour
- Dip clams in batter; shake off excess. Coat with cornmeal mixture.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt.
- Serve immediately with sauce if desired.
Thank you,
Glenda, Charlie and David Cates
