Fried Clams

Here is an interesting phenomenon. In Maine 90 per cent of fried clams are dipped in batter before being fried. In Massachusetts, on the other hand, 95 per cent of fried clams are simply breadcrumbed. I do not know what is the historical explanation of the difference; but its practical effect is that you can see the shape of the clam in Massachusetts, but not in Maine. Either way, fried clams are good, so I will briefly give both versions.

To make Maine Fried Clams you will need, be