Clam Box Fried Clams Ipswich Mass Recipes

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CLAM BOX FRIED CLAMS, IPSWICH MASS



Clam Box Fried Clams, Ipswich Mass image

I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com

Provided by CookinNEatinGal

Categories     Healthy

Time 11m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/2 cup evaporated milk
3/4 cup whole milk
1 egg
1/2 teaspoon vanilla
1 dash salt
1 dash pepper
4 dozen freshly shucked clams
1/2 cup cake flour
1 1/2 cups yellow cornmeal
oil, for frying

Steps:

  • Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
  • Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
  • Shake off excess flour.
  • Heat oil to 375*F.
  • Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.

Nutrition Facts : Calories 622.4, Fat 11.4, SaturatedFat 4.4, Cholesterol 149.9, Sodium 1562.3, Carbohydrate 80.4, Fiber 4.8, Sugar 3.7, Protein 47.7

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Top Asked Questions

When was the Clam Box in Ipswich built?
The Clam Box was built in 1935 by Richard Greenleaf, who designed the tall trapezoidal building to look like a king-sized cardboard to-go container popular for fried foods and ice cream. The flaps are tipped open on top as if to welcome a gargantuan portion of the Ipswich fried clams that make this roadside stand doubly famous.
Where to eat fried clams in New England?
Visit the Clam Box of Ipswich for the most scrumptious fried clams and seafood. Whether you want to eat in our dining room or on our outdoor deck, one thing remains the same: you will enjoy the finest fried seafood New England has to offer. The one-of-a-kind Clam Box of Ipswich restaurant was built in 1935 by Dick Greenleaf.
What's the secret to fried clams at the Clam Box?
(Yes, for a moment I thought of myself as the Colonel Sanders of Seafood.) “The secret to fried clams,” says Chickie Aggelakis, owner of The Clam Box in Ipswich, Mass., “is the flavor of the clams.” The coating and its crunch protect the tender belly meat. Mucking it up with spices—which is hard to resist—should be avoided at all costs.
Where did the Ipswich fried clam roll come from?
According to local lore, Lawrence Woodman was deep frying potato chips when he decided to save the hot oil and fry some of his large harvest of Ipswich Steamer clams. The rest is history and the Ipswich Fried Clam Roll is now world famous. The Ipswich Fried Clam dinner is now served in clam shacks up and down the New England coast.

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