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Joanne’s book, “By Accident: A Memoir of Letting Go” is now available from your favorite online book seller. Stay tuned to hear if Joanne will be speaking at a bookstore near you. If you’re interested in having her come to your local bookstore, contact her directly at joannergreene@gmail.com or get updates on her website at joanne-greene.com and make sure to sign up for her newsletter!
I know they’re not kosher, but I didn’t know that as a kid. Lobster isn’t kosher either; go figure. Some Jewish people in New England make exceptions; that’s all I can say on the subject. Fried clams are deep fried, which means they might clog my arteries, and perhaps even give me indigestion, given that once I get started, I can’t stop until every last clam is dipped in tartar sauce..or perhaps cocktail sauce if it’s provided as a second option, and ingested, eyes closed, in a state of bliss that can only be described as foodgasmic. A soft moan might be heard emanating from deep inside my memory banks as I’m drawn into the best of my childhood by the smell of salt water and the warm recollection of tiptoeing between rocks on Nantasket, Crane’s, or Wingaersheek Beach during hot, humid Boston summers. When a grain of sand lodges in my back teeth, I smile, knowing that these clams are authentic. As if there was any other kind. Ew, even the thought of a faux clam is chilling.
Clam bellies were an acquired taste I developed post childhood as I’d only eaten clam strips – the neck of the clam – up until then. For many Wednesday suppers, as we called them, my parents took me to the All You Can Eat Fish Fry at Howard Johnson’s. My mom would chide my dad for ordering a second helping, which was perplexing as isn’t that the point of the All You Can Eat Fish Fry? While they were grousing about French fries and fried fish, such alliteration, I would chow down on clam strips, fries and cole slaw. Now that I know that “whole bellies” as these soft- shelled clams are known, include the clam’s gastrointestinal tract, I understand why they’re so tasty. I also can’t unknow that and the image is somewhat disturbing.
Fried clams, for the uninitiated, are Ipswich clams soaked in evaporated milk, dipped in some combination of regular, corn and pastry flour, and then deep-fried in canola oil, soybean oil, or lard. They’re as iconic to New Englanders as barbeque is to Texas, Poutine is to Montreal, and tacos are to Mexico. The earliest mention of fried clams on a menu can be traced back to 1865. It was the menu of the Parker House hotel, now the pet-friendly Omni Parker House on School Street in Boston. The hotel and dining hall opened in 1855 and on that very first menu was an original creation – the Parker House Chocolate Cream Pie, now known as Boston Cream Pie. And, while I’m digressing from the topic of clams, allow me to share that in 1958 –I was just four – Boston Cream Pie became a Betty Crocker boxed mix. In 1996, longer after I’d abandoned my state roots, Boston Cream Pie was proclaimed the official Massachusetts State Dessert. And it wasn’t a slam dunk with competition from the Toll House Cookie, the Fig Newton, and Indian Pudding. You’ve never heard of Indian Pudding? It's a centuries old dessert, perhaps our nation’s very first, made by colonists with cornmeal they’d been gifted by Native Americans and molasses.
You’re welcome for the suggestion of a great Thanksgiving dessert!
But back to my beloved fried clams. It’s sad yet quite special that they are both seasonal and regional. Wanting what we cannot have on the west coast… and, everywhere, throughout the winter months….makes the fried Ipswich clam taste even sweeter.
I know they’re not kosher, but I didn’t know that as a kid. Lobster isn’t kosher either; go figure. Some Jewish people in New England make exceptions; that’s all I can say on the subject. Fried clams are deep fried, which means they might clog my arteries, and perhaps even give me indigestion, given that once I get started, I can’t stop until every last clam is dipped in tartar sauce..or perhaps cocktail sauce if it’s provided as a second option, and ingested, eyes closed, in a state of bliss that can only be described as foodgasmic. A soft moan might be heard emanating from deep inside my memory banks as I’m drawn into the best of my childhood by the smell of salt water and the warm recollection of tiptoeing between rocks on Nantasket, Crane’s, or Wingaersheek Beach during hot, humid Boston summers. When a grain of sand lodges in my back teeth, I smile, knowing that these clams are authentic. As if there was any other kind. Ew, even the thought of a faux clam is chilling.
Clam bellies were an acquired taste I developed post childhood as I’d only eaten clam strips – the neck of the clam – up until then. For many Wednesday suppers, as we called them, my parents took me to the All You Can Eat Fish Fry at Howard Johnson’s. My mom would chide my dad for ordering a second helping, which was perplexing as isn’t that the point of the All You Can Eat Fish Fry? While they were grousing about French fries and fried fish, such alliteration, I would chow down on clam strips, fries and cole slaw. Now that I know that “whole bellies” as these soft- shelled clams are known, include the clam’s gastrointestinal tract, I understand why they’re so tasty. I also can’t unknow that and the image is somewhat disturbing.
Fried clams, for the uninitiated, are Ipswich clams soaked in evaporated milk, dipped in some combination of regular, corn and pastry flour, and then deep-fried in canola oil, soybean oil, or lard. They’re as iconic to New Englanders as barbeque is to Texas, Poutine is to Montreal, and tacos are to Mexico. The earliest mention of fried clams on a menu can be traced back to 1865. It was the menu of the Parker House hotel, now the pet-friendly Omni Parker House on School Street in Boston. The hotel and dining hall opened in 1855 and on that very first menu was an original creation – the Parker House Chocolate Cream Pie, now known as Boston Cream Pie. And, while I’m digressing from the topic of clams, allow me to share that in 1958 –I was just four – Boston Cream Pie became a Betty Crocker boxed mix. In 1996, longer after I’d abandoned my state roots, Boston Cream Pie was proclaimed the official Massachusetts State Dessert. And it wasn’t a slam dunk with competition from the Toll House Cookie, the Fig Newton, and Indian Pudding. You’ve never heard of Indian Pudding? It's a centuries old dessert, perhaps our nation’s very first, made by colonists with cornmeal they’d been gifted by Native Americans and molasses.
You’re welcome for the suggestion of a great Thanksgiving dessert!
But back to my beloved fried clams. It’s sad yet quite special that they are both seasonal and regional. Wanting what we cannot have on the west coast… and, everywhere, throughout the winter months….makes the fried Ipswich clam taste even sweeter.