Sheldon Martin wrote:

> On Sat, 27 Mar 2021 12:06:42 -0400, 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.
>
> If you're going to the trouble of shucking a bushel of little necks
> just slurp.
>
> > The same also applies to fresh oysters.
>
> Oysters are good breaded and fried but I like them better in an
> authentic Thanksgiving caserole, sweet and fleshy like a 13 year old
> girl.

Sheldon, that comment is TOTALLY UNACCEPTABLE behavior. Bozo Bin time.