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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: Seasoned clams sautéed in butter. (1850) [10] Clams breaded (with egg binding) and sautéed in butter or fat.
"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 ...
Today, Woodman's sells "clambakes to go," consisting of all the necessary ingredients such as lobster, clams, potatoes, and corn. [6] [7] Dependence on the clam has brought risk to the restaurant. In 2005, the red tide was quite severe, leading to lower supplies and price increases. [8] Woodman's was forced to import clams from Canada. [9]
Nutrition: (Per Order) Calories: 580 Fat: 38 g (Saturated Fat: 13 g) Sodium: 960 mg Carbs: 49 g (Fiber: 3 g) Protein: 15 g. Founded as a seafood and hamburger restaurant back in 1969, Captain D's ...
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They wanted to serve bowls of New England clam chowder and Maine lobster rolls and fried or steamed Ipswich clams (the “crème de la crème of clams,” Bell says). But they also didn’t want ...
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- 11 Batchelder Rd, Seabrook, NH · Directions · (603) 474-7474