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IssuesMarch/April 2008FoodEating New Englandy

16. Fried Clams

fried clams

J.T. Farnham's

88 Eastern Ave. (Rte. 133)
Essex, MA
978-768-6643

The "clam highway" on Boston's North Shore and Cape Ann boasts at least five fabulous shacks, including Woodman's, said to be the inventor of fried clams. Our preference is Farnham's: light, not greasy, no rubbery clam strips, just sweet-and-tender bellies and necks.

Reader CommentsRSS

Comment from Thomas Elliott on March 3, 2008

As a New England expatriate, I long for "whole clams" which seem to be a rarity outside of New England, and particularly Essex. However, there is a beacon of hope out here on the West Coast in San Diego, CA, where you can get "real" clams and Maine Lobster. If you are ever out this way, stop by the Studio Diner (www.studiodiner.com), where they fly the little critters in twice a week. Reputedly over $1,000,000 a year. Just to satisfy the cravings of us misplaced souls. Plus, they are open 24/7.

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