Bravo Intershell Seafood for your unrivaled quality fresh New England seafoods that are guaranteed to make you as happy as a clam at high tide if you know how to cook them properly! This was my 7th Order for these succulent Intershell Seafood Fresh Ipswich Whole Belly Frying Clams Large and Extra Large because they are the highest quality you can buy anywhere online as they are recognized by gourmet cooks and chefs as the gold standard for their rich sweet briny tender bellies with a juicy texture and rich North Atlantic ocean flavor. Before cooking, I rinse these fresh whole belly clams off with purified bottled spring water [not tap water], apply Intershell’s gourmet Seafood Breading 24 Oz. that requires only two [2] coatings for a light breading that does not weigh down and hide the flavor of these delicate clams. I do not recommend adding evaporated milk, egg and cornmeal which makes their breading too thick and hard to digest! These mouthwatering clams should be fried @ 365 degrees F temperature until the float to top of the deep fryer’s oil and exhibit a perfect crispy golden brown color. I always use hi-heat high oleic monounsaturated heart healthy AVO Sunflower Oil 1-Gallon ASIN B08FB18XRG in my deep fryer that is very low priced you can buy on Amazon! I always use my professional OSTBA 1700W Electric 4.75QT Stainless Steel Countertop Deep Fryer 3 Baskets ASIN B0GSVFSWRY that is always on sale and I bought at Amazon because it is easy to use with no glitches and clean! When your Intershell Seafood order is delivered, if you do not cook within 2-days the whole 2lbs, 4lbs, or 8lbs container of Fresh Ipswich Whole Belly Frying Clams, it is best to freeze them until you are ready to deep fry them! Intershell Seafood’s provides world-class customer service with Luke, Rose, and Nathan by phone and email. Their UPS Next Air shipping in all my orders was 100% reliable and never late. I do not recommend Fed Ex Overnight shipping because they are famous for 1-day late delivery to me with spoiled seafood that Fed Ex die not provide any reimbursement. -Review by Dr. Patrick Hill PH.D, 77-Year Old Gourmet Chef & Decorated 100% Disabled Vietnam Veteran, San Francisco CA-
