In the small coastal town of Essex, Massachusetts, a colossal culinary creation came to be: fried clams. While they are now easily found in restaurants of all shapes and sizes along the East Coast ...

Remove from the fryer and place clams on a paper towel to drain excess oil. Season with salt to taste. Serve the fried clams with a side of Remoulade and lemon wedges.

These fried stuffed clams are good as a main course, but also can be served with drinks as finger food. They don't really need a dipping sauce, but if you like, serve the clams with finely ...

except it's filled with whole belly clams or clam strips, which are breaded and fried, and served with tartar sauce, black pepper, and other flourishes like mayonnaise, relish, or lemon wedges.

Another important itinerary item is enjoying the region's seafood, of which clam chowder, fish and chips, fried clams, and, of course, lobster are the stars. Nina Senatore, guest experience ...