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Following up on a fried clams tip
The other day I wrote a blog post about some foods I miss and a few folks wrote in with comments. One comment, recommending fried clams, came in an e-mail, from my colleague Dave Begel.
Begel said I had to try the fried clams at St. Paul Fish Company in the Milwaukee Public Market. Knowing full well that the market setting couldn't recreate eating fried clams on the boardwalk while seagulls caw in the sky above, I dove in almost immediately.
On Friday, I bellied up to the zinc bar at St. Paul's – which, like the boardwalk, has a vibe of its own – and opted for the Clam Digger Po' Boy, a sandwich built from the fried surf clam strips that are also available as an appetizer ($6.95).
For $9.95, I got the sandwich, a pickle spear and a bag of kettle chips.
The sandwich had a generous heap of tender fried clams onto a long, lightly toasted bun and added lettuce, diced tomatoes and a mayo-based sauce.
The sauce was tasty, but, fortunately, applied thinly, allowing the taste of the clams to shine through.
Thanks to Dave for this tip. I now have two Downtown fried clams go-to places. Here is what I wrote about the other one, Mason Street Grill.
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RJ | Nov. 10, 2011 at 10:32 p.m. (report)
The Harbor House also has fried surf clams on the menu, but I haven't had them yet. What I really miss is fried whole-belly clams, the kind so abundant at seafood shacks in New England. The more common fried clams strips are good, but they don't compare. I don't know of any place in the area that has fried whole-belly clams.
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Massaconsin | Nov. 7, 2011 at 9:40 a.m. (report)
Sometimes Tenuta's in Bay View has fried clams.
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