By Jill Newman For centuries Native Americans treasured quahog shells, the purplish hard coverings of clams found along North Atlantic shores, which they fashioned into beads called wampum to ...

Fresh, in-shell clams are a wonderful treat, but it's best to err on the side of caution and throw away any clams that didn't open while cooking. For more food and drink goodness, join The Takeout ...

Dry the shells with paper towels, then place them cup side up on a pan that holds them in one layer. Lay the clam meat back in the shells (if you like, cut the clam meat into bite-size pieces).

Remove from the fryer and place clams on a paper towel to drain excess oil. Season with salt to taste. Serve the fried clams with a side of Remoulade and lemon wedges.