coated and fried
Posted by SpikeAug 29
An article in the NY Times on some of the great places to get fried clams in the US. “To many New Englanders the humble clam, which stars in chowders, clambakes and clam cakes, reaches its quintessence when coated and fried.”
When I lived in the US, frozen fried clams were my I’m-too-lazy-to-cook foods, always kept a bunch of boxes of them in the freezer.
In HK, in 10 years I have never found this on the menu in any restaurant here and have never spotted the frozen variety in any supermarket.
Just like I’ve never been able to find chicken fried steak here.
My life is so tragic.
No comments