NATIONAL DAY

Clams served on Quinnipeague were dug from the from the flats hours before cooking, and the batter, which was exquisitely light, held bits of parsley and thyme. Other fried clams couldnt compare.Barbara Delinsky, Sweet Salt AirWhile many peoples first thoughts about clams drift to rich, creamy clam chowder, or having them served on the half-shell, there is a myriad of other ways to prepare clams. While crab cakes are certainly popular, perhaps the best way to consume this little shellfish is battered and fried in oil, where it comes out with a slightly chewy texture and a deliciously seasoned crispy crust. National Deep Fried Clams Day is your opportunity to indulge in this oceanic treat as much as your heart desires, or can stand.