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Fried Ipswich Whole Belly Clams with Tartar Sauce

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Fried Ipswich Whole Belly Clams with Tartar SauceIain Bagwell

Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine.

Never substitute "clam strips" for whole belly clams. Clam strips come from surf clams, and they’ll be very tough if you fry them.

This recipe is for a main-dish serving. If you want to serve these clams as an appetizer, reduce the quantities by half.

Notes:

If you can’t find cracker meal, you can make your own. Pulse saltine crackers in a food processor to very fine crumbs. Put the crumbs through a coarse strainer to remove any large pieces. An 8-ounce box of crackers will make about 2 1/4 cups of cracker meal.

You might be able to special order Ipswich clams through your fishmonger. If not, there are several online sources.

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