'fried clams' on Serious Eats

The Serious Eats Fried Clam Honor Roll

As someone who's written his fair share of fried-clam roundups, I know how hard it is to find anything new to say about those crisp, creamy, full-bellied bivalves. As I said in the post I linked to above, fried clams are either good or they're not. It turns out, however, that my blanket statement has some holes in it. David Leite's fried clam round-up in today's New York Times is so full of pleasure, nuance, and doggedly reported new information I could only sigh with envy after reading it. Leite tells us why fried clams are so inconsistently prepared (inexperienced temporary student fry-cooks) and so inconsistently sourced and sized (weather is the most influential factor).... More

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