Shellfish
Fried Clams
United States
Whole belly clams battered and fried — the New England shore-dinner icon.
Original eatfuls sticker artwork
What it is
A closer look at Fried Clams.
Whole belly clams battered and fried — the New England shore-dinner icon.
What to look for
Know it when you find it.
The bellies should be plump and briny inside a crisp, craggy crust; order them 'whole belly' for the real thing.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fried Clams.
United States
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Sinaloa, Mexico
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Fresh raw shrimp or fish marinated in lime, chiles, and cucumber, served icy cold with tostadas along the Pacific coast.
Accra, Ghana
Akotonshi
Crab shells filled with crabmeat cooked with onion, tomato, pepper and spice, then baked or grilled.
Galicia, Spain
Sailor's Clams
Almejas a la marinera
Fresh clams cooked with onion, garlic, tomato, pimenton, parsley, and sherry or white wine until the shells open, a Galician classic.
Galicia, Spain
Pan-Fried Clams
Almejas a la sartén
Almejas a la sartén are Galician clams cooked quickly with garlic, olive oil, and white wine in a hot pan.
Basque Country, Spain
Clams in Green Sauce
Almejas en salsa verde
Almejas en salsa verde are Basque clams opened in a green sauce of parsley, garlic, white wine, and oil.
Lisbon, Portugal
Amêijoas à Bulhão Pato
Clams steamed with garlic, olive oil, lemon, and cilantro, a Lisbon seafood essential.