I know I'll miss alot but then it seems next to the infamous fruit cake going around the world, fried clams (or fried clam roll or lobster roll, too) remain an alluring item on a menu sure to disappoint, especially when everyone else is talking about their great meals.
Clam chowder is for another post; that, too, seems to be lost or at best two things come to mind if you dare-"what were they thinking" or obviously that chef has never put a toe in the water up near Maine-
Back to fried clams-they get sweeter as the season progresses and Ipswich does have a meaning-easily ignored-strips or whole belly, fresh or frozen, taken from what water when, and fried in what oil, and the bread for the roll certainly matters, too, as does the tartar sauce, etc. and the rest of the typical afterthought -fries sometimes, soggy vegetable and if they are really going great guns-lemon.
I travel up the Connecticut coast from Milford to New Haven and my optimistic or foolish nature brings me to order any and all of the above from time to time. I swear I saw that same fruitcake on the menu at most of these places next to fried clams or was it just a de ja vu I was having? That can't be since my wallet was noticeably lighter as I left.
Any experts out there who can contribute what probably is the obvious but unfound?
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