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1900-1929 - New England coastal fishermen and seafood shacks
Fried clams are coated fresh clams, breaded and deep fried into a crunchy, flavorful seafood snack or main. A New England classic often served with tartar sauce, this dish has roots in coastal seafood traditions.
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Difficulty
Medium
Prep time
20 minutes
Cook time
10 minutes
Total time
30 minutes
Servings
4
Region
Essex, Massachusetts
Era introduced
1900-1929
Introduced by
New England coastal fishermen and seafood shacks
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Fried clams are a signature New England seafood dish dating to the early 20th century, popularized in coastal towns where fresh clams were abundant. Whole belly clams or clam strips are dipped in milk and cornmeal or batter then fried crisp. The dish reflects the region's reliance on shellfish and frying techniques brought by European immigrants. Fried clams remain an iconic representation of New England's maritime culinary heritage.
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