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Authentic local food
J.T. Farnham’s Seafood and Grill
Essex, United States of America
Recommended by Guy Fieri and 9 other food critics.
4.4
733
Famous for
Appetizer, Essex
Fried Clams
Recommended by Guy Fieri and 9 other food critics.
"With a recipe dating back to 1956, JT Farnham's holds the key to delicious fried clams. By frying locally caught whole-belly clams to "just beyond canary yellow" it's amassed a huge fan base."
Guy Fieri , American celebrity chef, restaurateur, bestselling cookbook author, and recipe developer
Recommendations
"With a recipe dating back to 1956, JT Farnham's holds the key to delicious fried clams. By frying locally caught whole-belly clams to "just beyond canary yellow" it's amassed a huge fan base."
on Fried Clams
"Fried clams are the specialty of the house. These luscious, golden beauties are great straight out of the box, or after a quick dip in Farnham’s homemade tartar sauce. And since the best clams around grow just outside, you can be sure each plate is super fresh."
on Fried Clams
"Farnham's is an actual shack that overlooks the Essex Salt Marsh that many clams that end up in fryers are harvested from. Pleasant view, very fine fried clams."
on Fried Clams
"The secret to Farnham’s enduring popularity among fried clam aficionados is its careful selection of fresh whole-belly clams and its combination of vegetable oil and animal fat in its deep fryers. The finished product comes out tender and flaky, chewy and crunchy all at the same time."
on Fried Clams
"Farnhams coats their clams in just corn flour, and then deep fries them giving them a wonderfully crisp and chewy texture. They had a great flavor - a good mix of the sweet clam and the lovely corn flour. I found these to be a great clam for all."
on Fried Clams
"A 70-year-old landmark on the North Shore’s “Clam Alley,” serving excellent deep-fried bellies beside a tranquil salt marsh."
on Fried Clams
"These briny beauties are lightly battered, with a happy marriage of crunch and creamy clam. We skipped the sides and went for a medium box of clams (fried in vegetable oil) to share. We fought over every last one."
on Fried Clams
"Sit outside at a picnic table overlooking the Essex salt marsh enjoying clams that might have been harvested right here before making the short journey to the fryer inside. Clams here are browner than most, probably from a few extra seconds in the fat."
on Fried Clams
"Clams, clams, clams! This little shack has big clout in the heated North Shore clam shack battle."
on Fried Clams
"The secret to J. T. Farnham’s amazing clams? They use a mixture of vegetable oil and animal fat in their frying process. Pair your clams with their yummy seafood chowder for a flavorful feast."
on Fried Clams
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