If I was in Ma, I would go for the whole belly clams.
Clams w bellies, the only way.Not
fried clam strips. Tartar sauce.
My late dad remembers going to NYC
many yrs ago and seeing signs for
“Ipswitch (sic) fried clams”.Then there’s
clam chowdah. Add tomato juice and it
becomes Manhattan clam chowder.