How Boston's North Shore became the fried clam capital

03/8/2012 | USA Today

Essex, Mass., roadside stand owner Lawrence "Chubby" Woodman reportedly dipped the first clam into boiling oil in 1916, launching a dining trend that would grow along with Woodman's of Essex in the century to follow. The now-sprawling eatery and others in Boston's North Shore neighborhood do a thriving business selling fried clams and other seafood.

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