NATIONAL DEEP FRIED CLAMS DAY
In 1865 fried clams were found on the menu of the Parker House hotel restaurant in Boston, Massachusetts so it is known that fried clams have been served and enjoyed for more than 140 years. Now today we celebrate National Deep Fried Clams Day.
According to legend, it was 300 years ago that the modern deep fried, breaded version of clams is credited to Lawrence Henry “Chubby” Woodman from Essex, Massachusetts. It is believed that his first batch was cooked on July 3, 1916 in his small roadside restaurant, now Woodman’s of Essex.
It was later on that Thomas Soffron of Soffron Brothers Clam Co., based in Ipswich, Massachusetts, created clam strips, which are made from the “foot” of hard-shelled sea clams. Soffron sold these to Howard Johnson’s in an exclusive deal and as the chain expanded, they became popular throughout the country.
In themselves, clams are low in cholesterol and fat, however, when fried they absorb cooking fat.
“Fried clams to New England are what barbecue is to the South.”
Enjoy the following “tried and true” fried clam recipe:
Our research was unable to find the creator of National Fried Clam Day, an “unofficial” national holiday.