Boston clam chowder, also known as New England clam chowder, is a thick, creamy, clammy, briny, smoky cure for cold winter ...

These fried stuffed ... Cool the clams then remove the meat from the shells. Break the shells in half at the hinge then pat them dry with paper towels. Pack the mixture into the clam shells ...

except it's filled with whole belly clams or clam strips, which are breaded and fried, and served with tartar sauce, black pepper, and other flourishes like mayonnaise, relish, or lemon wedges.