If Guy was "jammin' like you're clammin'" at Bob's Clam Hut, you might be too. They've been doing clam dinners the same way here since the '50s. Get an order of Bob's clams, in which whole belly clams are dredged in a corn-and-white-flour blend, or try Lillian's version, in which the clams get a milk-and-egg wash before frying.
This trip Guy's pulling up for favorites the way they've always been done. In Kittery, Maine, a roadside shack serving the same fried clam recipe since 1956. In Washington, DC, a self-proclaimed dive that's been a go to burger spot on Capitol Hill since '47. And in Anaheim, California, a 45-year-old, third-generation, Italian joint doing sauces, pizzas and parmesans ... all from scratch.
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