I'm from southeastern Ma. and if anyone out there is from this area, they probably heard of McCray's. They would only open on summer weekends and cars would line both sides of route 6. The lines would be out the door for what area people would call the best fried clams anywhere. A close friend of mine had a summer job there and gave me the recipe. They used what he called institutional flour. It's 3 parts flour and 1 part cornmeal. The clams are put in a clam wash which is clam juice and evaporated milk then dredged in the flour. Then they are put back in the wash and dredged again. They are then fried to a golden brown. Everyone thought they were so good because they were super fresh clams. well the clams came in gallon cans and were from Maryland, go figure! A place down the street called "Frates" made a clam that was close and he used the same clams, and told me most places did too. So if you can find whole belly canned clams you can feed a village
