General Discussion

Why Clam Strips?

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Why Clam Strips?

P. | Nov 8, 2005 08:46 AM

I begun to wonder why restaurants are cutting large clams into strips to batter and deep fry. The thing about clam strips is they are small, overcook easily and can quickly turn to the texture and flavor of a pencil eraser. It might be interesting competition to the adored Ipswich clam to take small whole manilla clam meats Batter them and fry them. But there may be something I'm missing in my argument but I don't know.

Take Care

-P.

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