Boston baked beans

Holly M. wrote:
>
> >I was wondering if anyone can recommend somewhere else in Boston where my
> >friends and I can dine on Boston baked beans. We will have a car so we can
> >drive, but I would prefer something near the World Trade Center, which is close
> >to our hotel room.
>
>         It's good that you have a car.  That way you can get to a place
>         called Lee's (Breakfast All Day) in Gloucester, northeast of
>         Boston at the end of Rte. 128.  They bake some mighty fine beans.
>
>         But the real reason to hop into your car, and this has nothing
>         to do with baked beans, is, before or after Lee's, to head to
>         Woodmans of Essex, about 10 miles from Gloucester, in Essex.
>         Why - Authentic Ipswich or softshell clams, perfectly fried.
>         Woodman's claims to have invented the Fried Clam.  I believe 'em.

I disagree strongly with Woodmans.  Contrary to recent suggestions in the ne.food ng, my wife and I stopped for lunch at Woodmans a few weeks ago. We were pulled in by our tourist intuitions.  Gee - it's been in business for so many years, they invented the fried clam, it appears to be a quaint place and lastly, there are a lot of cars in the parking lot.

Wrong!  Luckily the fried food was hot when served.  We shared a seafood platter to get an overall taste.  It all tasted the same - fried batter and grease.  Luckily it was served hot. The clams and scallops were fair, the fries, shrimp, fish and clam cakes were not as good.  It started fair and went downhill fast as it cooled off.  It was so heavy that neither of us ate supper that night.

 >Wrong!  Luckily the fried food was hot when served.  We shared a seafood
 >platter to get an overall taste.  It all tasted the same - fried batter

 I've always had great success with fried clams from, of all places,
 Kelly's. Either on Revere Beach or on Route 1 in Saugus. Of course, as
 opposed to clam strips, the fried clam is very much an acquired taste.

 The Saugus Kelly's seems to have a lighter taste, probably due to the
 higher volume of business (I think - it certainly seems that way by
 observation) and thus filtration/replacement of shortening.

                               Michael

Someone wrote:
>
>Holly M. wrote:

>>         But the real reason to hop into your car, and this has nothing
>>         to do with baked beans, is, before or after Lee's, to head to
>>         Woodmans of Essex, about 10 miles from Gloucester, in Essex.
>>         Why - Authentic Ipswich or softshell clams, perfectly fried.
>>         Woodman's claims to have invented the Fried Clam.  I believe 'em.
>
>I disagree strongly with Woodmans.  Contrary to recent suggestions in
>the ne.food ng, my wife and I stopped for lunch at Woodmans a few weeks
>ago.
>We were pulled in by our tourist intuitions.  Gee - it's been in
>business for so many years, they invented the fried clam, it appears to
>be a quaint place and lastly, there are a lot of cars in the parking
>lot.

>Wrong!  Luckily the fried food was hot when served.  We shared a seafood
>platter to get an overall taste.  It all tasted the same - fried batter
>and grease.  Luckily it was served hot. The clams and scallops were
>fair, the fries, shrimp, fish and clam cakes were not as good.  It
>started fair and went downhill fast as it cooled off.  It was so heavy
>that neither of us ate supper that night.

      I'll admit that I prefer the Clam Shack at the bridge in Kennybunkport
      for Fried Clams, but just by a tad.  I'm not sure what experience
      you've had with authentic New England fried clams, as opposed to
      clam strips, but I find it hard to believe that over the years I can
      have consumed so many consistently great pints of clams at Woodman's
      and that yours were so disappointing.  But flukes happen, so give them
      another chance and stick with the fried clams.  Not sure what they
      can do about the "fried batter and grease (we say shortening)" though.
      Hard to fry a clam without those two essential ingredients.

Holly M. wrote:

>I'll admit that I prefer the Clam Shack at the bridge in Kennybunkport
>for Fried Clams, but just by a tad.  I'm not sure what experience
>you've had with authentic New England fried clams, as opposed to
>clam strips, but I find it hard to believe that over the years I can
>have consumed so many consistently great pints of clams at Woodman's
>and that yours were so disappointing.  But flukes happen, so give them
>another chance and stick with the fried clams.  Not sure what they
>can do about the "fried batter and grease (we say shortening)" though.
>Hard to fry a clam without those two essential ingredients.

While it may be hard to prepare fried clams without a frying medium, the fact is that Woodman's are greasy when compared to others.  Usually this is a function of the proper fat temperature and the fat.

A batter is not usually used for fried clams, but a coating of cracker crumbs is sometimes used.  I have at times eaten at Woodman's, and I like clam cakes, no matter how greasy.

FWIW, the summer help seems to be kids, and they just don't seem to care if what they serve is greasy or not.  That's my opinion.

Try the Village Restaurant up the street (North) for non-greasy fried clams.

Chuck Demas
Needham, Mass.

Holly M. wrote:
>
> Someone wrote:
> >
> >Holly M. wrote:
>
> >>         But the real reason to hop into your car, and this has nothing
> >>         to do with baked beans, is, before or after Lee's, to head to
> >>         Woodmans of Essex, about 10 miles from Gloucester, in Essex.
> >>         Why - Authentic Ipswich or softshell clams, perfectly fried.
> >>         Woodman's claims to have invented the Fried Clam.  I believe 'em.
> >
> >I disagree strongly with Woodmans.  Contrary to recent suggestions in
> >the ne.food ng, my wife and I stopped for lunch at Woodmans a few weeks
> >ago.
> >We were pulled in by our tourist intuitions.  Gee - it's been in
> >business for so many years, they invented the fried clam, it appears to
> >be a quaint place and lastly, there are a lot of cars in the parking
> >lot.
>
> >Wrong!  Luckily the fried food was hot when served.  We shared a seafood
> >platter to get an overall taste.  It all tasted the same - fried batter
> >and grease.  Luckily it was served hot. The clams and scallops were
> >fair, the fries, shrimp, fish and clam cakes were not as good.  It
> >started fair and went downhill fast as it cooled off.  It was so heavy
> >that neither of us ate supper that night.
>
>         I'll admit that I prefer the Clam Shack at the bridge in Kennybunkport
>         for Fried Clams, but just by a tad.  I'm not sure what experience
>         you've had with authentic New England fried clams, as opposed to
>         clam strips, but I find it hard to believe that over the years I can
>         have consumed so many consistently great pints of clams at Woodman's
>         and that yours were so disappointing.  But flukes happen, so give them
>         another chance and stick with the fried clams.  Not sure what they
>         can do about the "fried batter and grease (we say shortening)" though.
>         Hard to fry a clam without those two essential ingredients.

A lot perhaps has to do with the amount of batter and the frying temperature as well as the quality of the product (the clams and scallops were not bad in quality - just too battered which picked up a lot of shortening - the other items, I felt were of low quality).  All of which can obviously vary by day.

About a month ago, I had an excellent serving of fried clams at the Dry Dock (about 4 miles west of the Hartford/Springfield airport). Light batter, quality clams - good flavor of clams, little after taste of shortening.  On that same trip, my business companion had fried clams at the Maine Fish Market in Enfield, CT (if I recall the name & town correctly).  I sampled one off his plate and it was equally as good.

As for clam strips - I tried them once and I don't understand why anyone would have them a second time.

This past week I found myself in Westborough, MA. Went to a place called Harry's, on Route 9. It's known for seafood, so I tried the "Big Belly Plate": fried clams, onion rings, and coleslaw.

Excellent clams. Plump juicy bellies. Not greasy at all. Neither were the onion rings (actually onion strings, a la Legal Seafood). As usual I was underwhelmed by the slaw; once you've had N.C.-style mustard slaw atop your barbecue sandwich, nothing else compares. And of course, a raspberry lime rickey!

Speaking of Westboro, I managed to satisfy some other New England food cravings, since I don't get up there too often: At the Westboro House of Pizza,on Rte. 30 just north of the town center, authentic Greek "House of Pizza" style pizza, small with two toppings just 5 bucks. For my money, a small House of Pizza pizza is the perfect size for one hungry person. Also at the House of Pizza, large steak bomb grinder, just $4.75. Puts the places down here in the DC area (i.e., Philadelphia Mike's) to shame. Twice as big for little more than half the price.

At Uhlman's Ice Cream, also on Rte. 30, some luscious frozen pudding. Damn, that is good stuff.

From the local Stah Mahket, two bottles of Coffee Time coffee syrup. Made by Autocrat in Lincoln RI, natch.

Bob Wells