I just don’t understand why Los Angeles doesn’t have a clue about how to make fried clams. I can buy clams with the bellies from the East Coast and somehow manage to make decent clams – not perfect but OK.
Clams at home
Please notice plump bellies – just a light coating of batter
Mary’s Fish Camp in New York also succeeds – at least there are clams
Neptune Oyster in Boston wins a huge prize
Now we get to Sonny McClean’s in Santa Monica. An absolute disgrace as all you are eating is batter. At first glance, they look OK.
But then I deconstructed the clam and deep-sixed the batter. To the right is THE clam. To the left is just batter. I am not kidding – this was just batter.
More fried clam porno from Road Food:
Don’t bother going to Sonny McLean’s.
I had five crisp delicious specimens last night at Mary’s Fish Camp. Light and crunchy batter, tasty bellies and strips. Yum.