Gary wrote:

> bruce bowser wrote:
> > Everything was great, but you can't fry clams. You just can't.
> > Next time, boil, bake, steam, stew, but you just can't fry clams.
> > They're texture just isn't edible.
>
> Don't let your Red Lobster experience put you off on good fried
> clams. Cooked right, it's the best way to eat them, imo.
>
> Most restaurants use the large chowder clams and cut them into strips
> to be battered and fried. The large clams cost less.
>
> Those large clams are tough to start with and all you get is clam
> flavored breading on thin clam strips.
>
> For good fried clams, buy the smaller more expensive ones. Buy them
> live and open yourself with a knife.
>
> Then batter the WHOLE clam and deep fry in very hot oil. As soon as
> the breading gets browned, the clam is done. Only takes a minute or
> two to cook.
>
> Try it that way and you'll love them. Very juicy and tender along
> with a bit of browned batter.
>
> They're also decent steamed in shell just until the shell opens. Or
> opened with a knife to make clam chowder.
>
> The same also applies to fresh oysters.

Had some awesome ones last night. Cherry Stones. Don actually simmered
them to barely open then served with butter.