Rockport, Mass., Saturday, 2 p.m.: Buy fried clams from Roy Moore, cooked to perfection.
Essex, Mass., Saturday, 8 p.m.: Drive past Woodman’s and Farnham’s, the originators of the fried Ipswitch clam, each with a long line out the door. Lick lips and pat belly knowingly.
The New York Times, Wednesday: The Deep-Fried Truth About Ipswich Clams. “The legend of Ipswich fried clams continues,” writes the Times reporter. “Why?” One trip to Cape Ann answers that question for good.