On Friday, November 20, 2020 at 1:44:12 PM UTC-5, Sheldon wrote:
> On Fri, 20 Nov 2020 08:41:06 -0500, Gary > wrote:
> >Sheldon Martin wrote:
> >> For chowder, chowder clams are best.
> >
> >That's actually not true.
> >The chowder clams are the older and largest hardshell clams.
> >The meat is tough so best to chop them up for chowder.
> >That's how they got the name, "chowder clams."
> >
> >Cheap restaurants that sell "clam strips" also use them
> >for inferior fried clams. They are mostly clam flavored
> >breading on chowder clam strips.
> >
> >The best fried and breaded clams are the small ones that
> >are breaded and fried whole. More tender clam and less
> >breading.
> >
> >I love those but are hard to find so I make my own occasionally.
> To me cooking the small clams is a waste, those are for slurping.
> Anyone who won't slurp clams on the half shell knows nothing about
> clams. A lot of young ladies on Fire Island enjoyed watching me slurp
> littlenecks... actually they'd wet their panties... I wasn't always
> old. I slurped a lot of bearded clams in my Disco days.

I bet break dancing was difficult carrying beer and clam shells at the same time.