In summer, oysters and clams are dipped in batter and fried, often served in a basket with french fries, or commonly on a wheaten bun as a clam roll. Oysters are otherwise eaten chilled on a bed of crushed ice on the half shell with mignonette sauce, and are often branded on where they were harvested. Large quahogs are stuffed with breadcrumbs and seasoning and baked in their shells, and smaller ones often find their way into clam chowder. Other preparations include clams casino, clams on the half shell served stuffed with herbs like oregano and streaky bacon.
In, summer, oysters and clams are dipped in batter and fried, often served in a basket with french fries, or commonly on a wheaten bun as a clam roll. Oysters a,re otherwise eaten chilled on a bed of crushed ice on the half shell with mignonette sauce, and are often branded on where they were harvested. Large quahogs are stuffed with breadcrumbs and seaso?ning and baked in th!eir shells, and smaller ones often find their way into cl,am chowder. Other preparations include clams casino, clams on the half shell served stuffed with herbs like oregano and streaky bacon.