On 7/20/2014 4:58 PM, Sky wrote:
> On 7/20/2014 3:49 PM, George Leppla wrote:
>> On 7/20/2014 2:55 PM, James Silverton wrote:
>>> When my kids were small they loved Howard Johnson's Fried clams. It used
>>> to be a big deal to have dinner at the HoJo restaurant near the Blue
>>> Ridge National Park. There aren't many (if any) HoJo's now but what
>>> sort of clams did they use? I recall the clams as being long battered
>>> strips.
>>
>> I was actually a cook at a HoJo on and off 1965 to 1968 (while in High
>> School... I stared there as a dishwasher)
>>
>> The clams came frozen in 1/2 gallon milk cartons. We thawed them out,
>> dipped in egg/milk wash, into the seasoned flour, shake, dip in wash
>> again and back into the flour a second time and then into the fryer.
>>
>> The clams were strips cut from quahogs... large hard shell clams.
>> Ironically, the HoJo I worked at was 1/4 mile from Great South Bay in NY
>> where you could fill a bushel basket with cherrystones, littlenecks, etc
>> just by walking into the water and feeling around with your feet.
>>
>> (Quohogs, littlenecks, cherrystones are all different sizes of the same
>> hardshell clam. Quohogs are the biggest and toughest and always used in
>> cooking, never eaten off the half-shell.)
>>
>> George L
>
> Kewl, that's really neat to know! Thanks for sharing the info Glad
> to know the clams were frozen and not canned, although I'd not know what
> makes the difference between the two preservation methods.
>

Thanks to George too! I think my question is answered.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.