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Clam up ... higher prices of your favorite fried dinner are likely to stay around longer

  • Customers wait in line at The Ice House in Rye on Thursday, July 22 in Rye. Olivia Falcigno—Seacoast Online

  • Ice House owner Drew Bishop batters clams before frying them for customers in Rye on Thursday. Olivia Falcigno photos / Seacoast Online

  • Owner Drew Bishop breads clams before frying them for customers on Thursday, July 22 in Rye Olivia Falcigno—Seacoast Online

  • Owner Drew Bishop fries clams for customers Thursday afternoon in Rye. Olivia Falcigno—Seacoast Online

  • Fried haddock, clams and shrimp are ready for customers at The Ice House on Thursday afternoon in Rye.

  • Charlene Voyer enjoys her fried clams at The Ice House on Thursday afternoon in Rye. Olivia Falcigno—Seacoast Online

Fosters Daily Democrat
Published: 7/28/2021 9:00:11 AM

New England’s favorite mollusk is biting the hand that eats it.

Start with a pandemic. Toss in the infamous and dangerous “red tide.” Add in increased demand from hungry summer tourists and you have a recipe for the soaring price of fried clams.

Continue reading at Seacoast Online.




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