Food + Wine

American Food

by JANE AND MICHAEL STERN

MASSACHUSETTS: Fried clams
Clam-frying is an art throughout New England. The best purveyors are found along the North Shore of Massachusetts, where the sweetest clams are still harvested from the pure waters of the Essex River (the fried clam was invented in 1916, at Woodman's of Essex). Today the best examples can be had at the Clam Box in Ipswich, where each fried clam is a tender nugget of salty sweetness encased in a fragile sheath of golden crust. It's essential to order them with onion rings, French fries, and coleslaw—and to eat them at one of the jolly picnic tables outside. You'll have no trouble finding this place: It's a piece of 1930s roadside Americana, built to resemble a clam box, the trapezoidal cardboard container in which to-go clams are served.

Clam Box
246 High Street
Ipswich, Massachusetts
Tel: 978 356 9707

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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.

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