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Fried clams are clams dipped in milk, floured, and deep-fried. Fried clams are an iconic food, "to New England, what barbecue is to the South". [1] They tend to be served at seaside clam shacks (roadside restaurants). [1] Clam rolls are fried clams served in a New England–style hot dog bun.
Finger steaks are crispy strips of breaded, fried beef, and Idahoans go nuts over them. ... Clams Casino, a dish of clams topped with breadcrumbs, bacon, and bell peppers, was created in Rhode ...
Both locations dish up the local favorites: award-winning chowder, deep-fried clam cakes, stuffed quahogs (regional hard-shelled clams baked with bread stuffing), and doughboys (square sugared ...
39. Blount Clam Shack. Providence, Rhode Island. Nobody fries up a basket of clam strips like they do in New England, and that's exactly what your must-order is at Blount. The soups aren't too ...
White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient Clam chowder – a well-known chowder soup; Jaecheop-guk – a clear Korean soup made with small freshwater clams; Fabes con almejas – a clam and bean stew that originated in the principality of Asturias in the 19th century as peasant fare. [4]
About two-thirds of a surf clam's shucked weight is viable for human consumption. [9] The meat of the clam is used as 'strips', chowder, and sushi. The "tongue" or foot of the clam is commercially valuable because it is cut into long strips which are breaded and fried and served as clam strips, first popularized by the Howard Johnson's ...
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Thomas N. Soffron (December 10, 1907 – February 21, 2004) was the clam digger and restaurateur who created the fried clam strip. [1] [2] [3] He was also a singer and guitarist, member of the Talambekos Mandolinata band. [4]
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