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Oh, Fried clams, freshly pulled out of hot melted oil, stacked together, bellies and all, with a lemon wedge and tartar sauce. We missed you!
Many of us have supported our local restaurants and created a takeout routine last year. And while we like to indulge ourselves by ordering take out, fried foods are tough. The magic wears off the moment you drive home. You can reheat French fries, but the delicate fried clam can never be resurrected.
Summer is back on the vineyard – the first real summer in two years – and we’re already in full swing, so we’ve decided to fulfill our clam fantasy now. We planned to sample four well-known clam spots on the island. More than four felt indulgent; it was a good starting point. So with our freedom vaccinated, we went (over several days) to The Net Result, Giordano’s, Nancy’s and John’s Fish Market.
This was not a contest, and you won’t find the ranked clam shacks here. In fact, it was all bliss – sitting outside, minutes after the clams fell from the fryer and onto their paper containers. We sprinkled them with lemon and dragged them in the creamy tartar sauce, and it occurred to us: everything will be fine.
Happy clam tasting, Edible readers!
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