In Search of the Biggest Bellies
I have enjoyed a family connection to New England ever since my brother graduated college in the early eighties and moved to Massachusetts for his first real-world job, where he has remained ever since. So, throughout the remainder of my teen years, through high school, college, and law school, and continuing today into my married life, I’ve been trekking up through the highways and country roads of New Jersey, New York, and Connecticut to visit him for inexpensive vacations featuring good times, free lodging, and great local cuisine. At first, I went alone. Then, I went with my wife. On this most recent excursion up north, I went with my wife and my daughter. Life goes on.
On one of those early trips, probably fifteen years ago, if not more, we found ourselves at the Atlantic Seafood Company, a restaurant in downtown Boston. I had ordered a basket of fried clams, having been raised on those frozen orange boxes of Howard Johnson clam strips, which, despite having the texture of rubber bands, were actually quite tasty to my inner-city palate. When the order came, I was dismayed to find, nestled among the traditional strips of fried clam, bulbous bits that came across as foreign, alien, and decidedly un-clamstrip-like. I eyed my meal with growing suspicion.
Sensing my hesitation, my brother explained that these were belly clams that were local to the area. Having not even suspected that clams had bellies, the concept was intriguing. I fished a particularly large specimen out of the basket and popped it into my mouth, and,in doing so, triggered the start of a lifelong quest for the perfect fried belly clam.
It was unlike any other fried clam that I had tasted before. Instead of having an antagonistic chew, the meat was tender and delicate. The belly itself gushed when I bit into it, releasing a wave of clam juice and brine that was more evocative of the sea than any fried clam that I’d ever had before. Instead of a thick wall of breading, these clams were lightly floured and fried quickly to retain their lightness. I was hooked from the first bite, but also destined to be disappointed for years to come.
Ever since that fateful night, I have purposefully sought out fried belly clams, reviewing menus in seafood establishments and interrogating servers as to exactly how much “belly” was on the clams. In nearly every instance, my order should have been accompanied by the tuba-sound of disappointment, as I was presented with plate after plate of sturdy clam strips, accompanied here and there by “bellies” that more closely resembled bubble wrap that’s already been popped than what I had eaten in Boston. Belly clams may be native to the region, but finding true examples of them was largely hit-or-miss.
On our recent trip, then, to see my brother in Massachusetts and to introduce the baby to more family in Maine, I had fried belly clams on the brain. I had done some research, which led me to this wonderful New York Times article on the subject. To my surprise and delight, punching in the address of the Clam Box in Ipswich revealed that it was only a mere 2 hours from my brother’s house, in the direction that we were already headed on our way to Maine.
It was on.
At noon, we packed up the car and headed northeast, bound for Portland. I programmed the address for the Clam Box into our GPS, and by the time our breakfast began to wear off, we were leaving Interstate 95 and cruising through narrow coastal roads on the way to Ipswich, catching fleeting glimpses of the Atlantic Ocean between the houses as we sped along. As the road curved ahead of us, I spied a small, single story building shaped like a massive takeout box – a takeout box full of clams, to be precise.
Pulling into the sunbaked, gravel-covered parking lot, I trotted to the main entrance to find a short line of customers waiting to get inside. The queue was not unlike the scene at Pat’s Steaks in Philadelphia, and it moved just as quickly and efficiently. While we were standing in line, I craned my neck to review the menu, which was posted above the order windows, and which only yielded more questions than answers – what, for example, was the difference between a “plate”, a “mini-meal”, and a “box”? Chatting with the woman behind me, who happened to be a 29-year veteran devotee of the Clam Box, I determined that the difference lay in the number of sides.
We soon reached the window and placed our orders. On a small whiteboard that was posted next to the main menu, a thick blue marker had been used to post the note “BIG BELLIES ON REQUEST”. I asked the woman for the mini-meal of big belly clams, and my wife ordered a plate of native clams. We shuffled into the dark, nautically-themed dining room and waited for our number to be called on the PA system. The kitchen is fast, no doubt because they only serve a few items, all fried.
When our order was ready, my wife returned from the pickup window with a plastic tray that overflowed with huge plates of fried seafood. As it turns out, ordering “big belly clams” by name actually did make a difference, as the clams in my order were a bit larger, belly-wise, than those that occupied my wife’s plate. There was little distinction, though, to the taste – both the native clams and the belly clams featured a bright flavor that would be a revelation to anyone who’s ever been limited to frozen fried seafood. These clams were the absolute ideal representation of what a proper fried belly clam should be – plump, light, full of clammy flavor, accompanied by a nice dish of cole slaw, with fries and onion rings on the side. A paper cup of tartar sauce, spiked with fragments of sharp pickle, paired perfectly with every bite.
Traditions are good things, and perhaps there is nothing better than realizing that you have taken your first step in creating a new one. This was a meal that was definitely worth repeating, and will undoubtedly become a regular occurrence on our subsequent trips to New England. Our stop at the Clam Box served to bring me back to one of my fondest memories of the past, while making me yearn for that day in the future where I get to introduce my daughter to the taste of a real fried clam.