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Vermont Journal: Clamming UP

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Is there some reason why the fried clams and clam chowder in landlocked Vermont are delicious while those on Long Island which is surrounded by water suck? Is there some reason why the strips and bellies on Long Island tend to be tough and emaciated while those in Vermont are tender and luscious? Is there some reason why fried clams in many places on Long Island seem like they’ve been frozen while those in Vermont taste fresh? Why is one of the best fried clam rolls in the United States to be found at the roadside stand outside the <a target="_blank" read more >>>

Source : HuffingtonPost.Com

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