19This shack’s recipe calls for dipping raw clams in evaporated milk, breading them with corn flour, and plunging them into a fryolator filled with bubbling lard.
Lard got a bad rep from the no-saturated-fat folks.
But I choose to believe it’s healthier than genetically modified vegetable oils.
Foods fried in lard taste too good to give up.
I leaned over my heaped plate and plucked a crisp, gold morsel from the pile. I dipped the fried clam in a pool of catsup.
Popping the catsup-drenched clam in my mouth, I tasted sea salt, a hint of corn, and the iodine tang of the mollusk.
The flavors made my skin tingle like I’d spent a sunny morning frolicking on a beach.
Vicky picked up an onion ring.
I could see the white of fresh onion through the thin, white-gold coating.
She took a healt
