Quote:
Originally Posted by Spoiled Grape  When shrimp and clams are f
ried, it's usually because they are old. |
I have sold a few hundred truckloads of breaded surf clams in
my career and non were processed because they were 'old'.
As a matter of fact, clam processors are about the
pickiest food processors on the planet, especially breaders in
the US, most of which are on the Eastern Shore of
Maryland. The origin has to be tagged from the boats
landing the clams to dock, and the tags follow all the way
through the process. All are USDC inspected. Most clams
for breading are 'surf clams'
spisula slidissima ;
tender sweet clam meats with excellent juices, tender texture
and excellent flavor. They only suffer from cooks who overcook them.
Ocean clams, or Quahaugs are usually only used for chowder,
especially the larger sizes as they have a tougher texture. They
are subject to the same stringent testing procedures and follow
through in processing as well.
Do me a favor, since you know nothing about fish and shellfish,
refrain from posting derogatory comments about
a food industry you know absolutely nothing about.
Thanks
Thor
.
Tho, I do like exotic striped clams...a delicacy.
