Get ready for National Deep Fried Clams Day coming this November 1st!
Since 2015, National Deep Fried Clams Day has been a wonderful excuse to take off for the evening, head to your local clam shack, and celebrate with a nice shellfish meal. Let’s look at what led to this fun commemoration with a brief glance at the history of the popular dish, deep-fried clams.
Clams go as far back as anybody thought to fish for them, but the novelty of deep-frying them is still rather recent. In 1916, Lawrence Henry “Chubby” Woodman was the first to introduce deep-fried clams to his patrons in Essex, Massachusetts. This was something he more or else stumbled upon after already being a connoisseur of deep-fried potatoes. When business was less than optimal, Chubby decided to experiment with deep-frying clams, even though clams weren’t terribly popular at the time, but they quickly became a great hit. Chubby would live another 60 years after that, cementing a hospitality legacy out of serving this tasty seafood treat.
So, how exactly do you make deep-fried clams? It’s not too hard. All it takes is some shucked clams, milk, flour, eggs, and a deep fryer. You can also make them with peanut oil, chipotle pepper, and other ingredients.
We hope you enjoyed this brief message about the New England tradition of deep-fried clams. As you know, we’re always ready for a good time with tasty fish. Salt & Barrel is a great place for you to try all sorts of delicious seafood entrees in the beautiful and peaceful ambiance of our restaurant.
Even if you’re not a fan of deep-fried stuff, we have two other clam dishes among our popular starters. Come and enjoy the classic favorite, New England Clam Chowder, or try some Baked Clams. We also serve octopus, oyster, calamari, crab cakes, and more!
If you’re getting hungry just reading this, then that’s great. It’s time to come enjoy brunch or dinner with us every day except Tuesday. Drop us a line or call us to make reservations today. We can’t wait to see you, and Happy National Deep Fried Clams Day!