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The Nubb's menu also lines up clam chowder, crab cakes, whole belly clams, fried Maine oysters, and fish and chips. Order at the window, true lobster shack style, and eat inside or out ...
Fried clams are mentioned as early as 1840, [8] and are listed on an 1865 menu from the Parker House hotel. How exactly they were prepared is unclear; the 1865 menu offers both "oysters—fried" and "oysters—fried in batter", but only "fried clams". [9] Nineteenth-century American cookbooks describe several different dishes of fried clams ...
Crowds flock to the classic counter-serve spot — shaped like a cardboard clam box — with an outdoor patio for their fried whole-belly Ipswich clams and clam chowder. But you'll also discover ...
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Customers can order products from restaurants, bakeries, delis, etc. and have them shipped across the United States. [ 1 ] [ 2 ] The ordered food sometimes requires preparation and cooking. [ 3 ]
"Steamers" (steamed soft-shell clams) are an integral part of the New England clam bake, where they are served steamed whole in the shell, then pulled from the shell at the table, the neck skin is removed and then while holding the clam by the neck it is dipped, first in the clam broth in which they were cooked, to rinse away remaining sand ...
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It is a dish which consists of a deep-fried whole fish (usually carp) that remains alive after cooking. The fish's body is cooked while its head is wrapped in a wet cloth to keep it breathing. The fish is then covered in sauce and served live on a plate. [6] Some chefs say they prepare the fish this way to demonstrate its freshness to the customer.
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