History
Fried clams have been served since at least 1865, and most likely earlier, as they have been found on an 1865 menu from the Parker House hotel restaurant in Boston, Massachusetts. It is not known if the clams were deep fried or if they were batter dipped. The same 1865 menu offers "oysters fried" and "oysters fried in batter".
Legend has it that the modern deep-fried, batter-dipped version was credited to Lawrence Henry "Chubby" Woodman from Essex, Massachusetts. He is said to have created the first batch on July 3, 1916, in his small roadside restaurant, now Woodman's of Essex. One of his specialties was homemade potato chips, so he had large vats for deep-frying foods. He used the clams, which he had collected himself from the mud flats of the Essex River located close to his home.
Later, 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. He sold these to Howard Johnson's in an exclusive deal, and as the chain expanded, they became popular throughout the country.
Read more about this topic: Fried Clams
Famous quotes containing the word history:
“The history of work has been, in part, the history of the worker’s body. Production depended on what the body could accomplish with strength and skill. Techniques that improve output have been driven by a general desire to decrease the pain of labor as well as by employers’ intentions to escape dependency upon that knowledge which only the sentient laboring body could provide.”
—Shoshana Zuboff (b. 1951)
“Considered in its entirety, psychoanalysis won’t do. It’s an end product, moreover, like a dinosaur or a zeppelin; no better theory can ever be erected on its ruins, which will remain for ever one of the saddest and strangest of all landmarks in the history of twentieth-century thought.”
—Peter B. Medawar (1915–1987)
“No one is ahead of his time, it is only that the particular variety of creating his time is the one that his contemporaries who are also creating their own time refuse to accept.... For a very long time everybody refuses and then almost without a pause almost everybody accepts. In the history of the refused in the arts and literature the rapidity of the change is always startling.”
—Gertrude Stein (1874–1946)