Shop One Ocean Seafood

Ipswich clams are a legendary New England delicacy, famous for their tender meat and sweet, briny flavor. Also known as soft-shell clams or steamers, they are defined by their long necks and prized for their "whole belly". The town of Ipswich, Massachusetts, is widely celebrated as the birthplace of the fried clam. [1, 2, 3, 4, 5]

Why They Are Unique

• The Mud Flats: The nutrient-rich mud and high salinity of the Essex County salt marshes are what give these clams their distinct, deeply sweet flavor. [1, 2]
• Hand-Harvested: State regulations and local traditions dictate that these clams must be hand-harvested, preventing the shell damage that comes with commercial dredging. [1]
• Whole Belly vs. Clam Strips: Unlike clam strips (which are cut from larger surf clams and are tougher), Ipswich clams are fried whole, yielding a juicy, rich flavor inside a crispy breading. [1, 2, 3, 4]

How to Eat Them

• Fried: The regional preparation features the whole belly clam dipped in evaporated milk and lightly tossed in yellow corn flour, then deep-fried (traditionally in lard). [1, 2]
• Steamed: Known as "steamers," they are cooked in boiling water or broth. You pull off the skin on the rubbery neck, dip the clam in melted butter, and eat the whole thing. [1, 2, 3, 4]