National Deep Fried Clams Day

National Deep Fried Clams Day celebrates a delicious appetizer made from clams coated in batter and fried until golden. Clams are edible bivalve mollusks that live on the bottom of the sea or river. The batter is usually a blend of flour, milk, eggs, and spices, resulting in a crispy, tasty treat often enjoyed in New England.

History

Mollusks are divided into two groups—hard shell and soft shell. Clams used for deep frying are usually soft shell. Clams first appeared on American restaurant menus in 1840, served alongside veal cutlets, liver, and lamb. In roadside restaurants, they’re often paired with tartar sauce or served in a hot dog bun. The iconic dish “fried clams” emerged in the early 20th century, credited to Lawrence Henry “Chubby” Woodman, who first made them in Essex, Massachusetts, in the summer of 1916. Woodman was known for deep-fried potatoes and later became famous for his fried shellfish, caught fresh from the Essex River.

Interesting Facts

• Woodman originally made his batter using cornmeal and milk.
• Mollusks don’t have eyes or a nose but use a foot to burrow into the sand for protection.
• It takes about 25–28 months for a mollusk to reach market size.
• The oldest mollusk discovered lived for 410 years.
• There are more than 150 types of edible mollusks worldwide.
• Some clams can grow up to 4 feet long.

How to Take Part

To celebrate National Deep Fried Clams Day, visit a seafood restaurant and order fried clams. Try experimenting with new recipes or dipping sauces at home. For an authentic experience, visit Essex, Massachusetts, and check out Woodman’s Restaurant, where the tradition began.

When is National Deep Fried Clams Day in 2025?

National Deep Fried Clams Day is celebrated annually on November 1.

Observations