What is National Deep Fried Clams Day?
On November 1st, National Deep Fried Clams Day honors a common seafood dish that has been enjoyed since the 1840s.
Fried has been on menus in restaurants since the 1840s, according to Fried. They were served alongside mutton, liver, and veal cutlets up and down the Eastern Seaboard, along with mutton, liver, and veal cutlets. They have a long history, and they have a long history.
Lawrence Henry "Chubby" Woodman of Essex, Massachusetts deep fried the first breaded clams over 100 years ago, according to legend. Chubby is said to have served his customers the first modern-day deep-fried clams on July 3, 1916, in his little roadside restaurant, now Woodman's of Essex, where it is now.
Thomas Soffron of Soffron Brothers Clam Co., a Massachusetts firm based in Ipswich, Massachusetts, invented clam strips made from the foot of hard-shelled sea clams. Soffron sold these to Howard Johnson's in an exclusive contract, and as the chain expanded, they became extremely popular around the country.
Without breading and oil, clams are low in cholesterol and fat. However, they absorb cooking fat and calories when fried.
