NATIONAL DEEP FRIED CLAMS DAY
Fried claims have been on menus since the 1840s alongside mutton, liver and veal cutlets in restaurants up and down the Eastern Seaboard. Now, on November 1, we observe National Deep Fried Clams Day.
According to legend, Lawrence Henry “Chubby” Woodman from Essex, Massachusetts deep fried the first breaded versions of clams over 100 years ago. On July 3, 1916, in his small roadside restaurant, now Woodman’s of Essex, it is believed Chubby served his customers the first modern-day deep fried clams.
It was later on that Thomas Soffron of Soffron Brothers Clam Co., based in Ipswich, Massachusetts, created clam strips, which are made from the foot of hard-shelled sea clams. Soffron sold these to Howard Johnson’s in an exclusive deal, and as the chain expanded, they became popular throughout the country.
Clams are low in cholesterol and fat without breading and oil. However, when fried, they absorb cooking fat and calories.
Fried clams to New England are what barbecue is to the South. ~David Leite ~August 29, 2007, New York Times ~In A ’64 T-Bird, Chasing a Date With a Clam
HOW TO OBSERVE
Enjoy this Battered Fried Clams recipe.
Use #DeepFriedClamsDay to post on social media.
Our research was unable to find the creator of National Deep Fried Clam Day.
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