Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe tag
Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Fried Clams photo coming soon
Cross-era
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.
The Melting Pot
Fried Oysters photo coming soon
1776-1800
Fried oysters are oysters breaded or battered and pan-fried or deep-fried until crispy. A popular dish in the late 18th century, fried oysters were enjoyed as a fresh, flavorful way to prepare abundant coastal seafood during the Revolutionary era.