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Encyclopedia > Fried clam

The fried clam was invented in Essex, Massachusetts by Lawrence Dexter "Chubby" Woodman on July 3, 1916 in his small village restaurant. An important part of New England cuisine, the fried clam is now enjoyed all over the United States. A few years after Woodman's invention, Howard Johnson, also from Massachusetts, began frying his own variety, and made them popular throughout the country. Essex is a town located in Essex County, Massachusetts, 26 miles north of Boston. ... July 3 is the 184th day of the year (185th in leap years) in the Gregorian calendar, with 181 days remaining. ... 1916 is a leap year starting on Saturday (link will take you to calendar) // Events January-February January 1 -The first successful blood transfusion using blood that had been stored and cooled. ... New England cuisine is a type of American cuisine found in New England, the northeastern region of the United States. ... Several prominent people have been named Howard Johnson: Howard Deering Johnson, founder of Howard Johnsons restaurants Howard Johnson, song lyricist Howard Johnson, Major League Baseball player Howard Johnson former president of the Massachusetts Institute of Technology Howard Johnson, jazz tuba and saxophone player Howard E. Johnson, swing saxophonist Howard... State nickname: Bay State Other U.S. States Capital Boston Largest city Boston Governor Mitt Romney (R) Senators Edward Kennedy (D) John Kerry (D) Official language(s) English Area 27,360 km² (44th)  - Land 20,317 km²  - Water 7,043 km² (25. ...

The quality of clams in Massachusetts differs from other coastal states, however, as one is required by law to rake them by hand and at low tide. No heavy machinery is used.

Before the invention of the fried clam, New Englanders ate their clams raw, steamed, on the half shell, or in clam chowder. Clam chowder is any of several chowders containing clams and broth. ...


  • New York Times article on Woodman's clams
  • Woodman's of Essex restaurant web site

  Results from FactBites:
Woodman's of Essex - Essex, MA (421 words)
The clams are exceptionally fresh, the portions are quite ample, and the taste is outstanding.
The portion of french fries was ample also, and although they were not the best that I have had, they were definitely good.
I had asked for the best place in the area for fried clams, and the proprietress told me that Woodman's was clearly the best in the Cape Ann region.
Digging around to serve up clams - The Boston Globe (1108 words)
With North Shore clam beds out of commission indefinitely, many restaurants and wholesalers are importing clams from as far away as Seattle, Canada, and Maryland to satisfy local appetites.
While the irony of a classic New England clam shack serving clams dug hundreds of miles away is not lost on local restaurateurs, they say the only alternative is removing an extremely popular dish from their menus during one of the busiest weekends of the year.
The savory bivalves are renowned for their plump, luscious bellies and sweet flavor, and many restaurants advertise Ipswich or native clam plates on their menus in the hopes that the thousands of tourists who visit clam shacks and seafood restaurants each summer will appreciate sampling a New England icon.
  More results at FactBites »



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