Just how good is a fresh clam that has been breaded and fried in oil?

Finding the answer is as simple as checking out a take-out joint or eatery near you. You can choose from a long list of local restaurants and small, family-owned businesses that advertise “the best fried clams ever.”

Ronnie’s Seafood and Ice Cream in Auburn, the Clam Box in Brookfield, Dresser Hill’s Ice Cream and Seafood in Charlton and Ronnie’s Seafood in Charlton, are among the places that draw the seasonal crowds, starting when doors open in the spring. Visit Facebook for updates on hours and menus.

This summer, there’s more open-air informality than ever. Whether you “eat in the rough” staking an outdoor table at a place where there are no printed menus and you carry out your own food served in cardboard containers, or choose a favorite go-to restaurant, you’re guaranteed a delicious seafood meal, fried clams or not. FYI: The Sole Proprietor and the Boynton Restaurant are among popular Worcester restaurants with temporary dining tents. Check social media for others.

I have to admit that I’m skeptical when someone tells me about a place that makes the perfect fried clam. Everyone has different personal tastes when it comes to food, characteristics that you like or dislike.

A local chef who has owned several restaurants said she likes fried whole belly clams with a simple tartar sauce. The size and source of the clam, the batter, and the oil can make a difference between the good and not so good, she said. “The cook frying the clams plays an important role, too. It’s a matter of personal taste, but I don’t know anyone who enjoys clams that look and taste like deep-fried rubber bands,” she joked.

The Clam Box in Brookfield is one of this chef’s “hands down” favorite spots for fried clams. “I stopped there (Clam Box) on a whim, and I wasn’t disappointed with the food or the service,” said the chef, explaining she was one happy camper when she opened a paper bag and pulled out a box heaped with “perfectly” cooked clams. The side tartar sauce definitely was house made, she added.

Brookfield residents Tim Dugas and his wife, Cindy, bought the Clam Box a year ago. Tim Dugas is a chef who previously worked as a food service district manager. Fried clams are a traditional favorite at the Clam Box, according to Dugas, who said the business “is slammed this season” in spite of COVID-19.

Dugas uses a New England-style batter recipe for fried clams that dates back to the original owner of the business. “It’s a great traditional recipe,” said Dugas.

Customers will be happy to learn that the Clam Box will be open year-round this year and a breakfast menu will be introduced sometime in August. The selling point here is food made in house. Everything from chowder to lobster rolls, said Dugas.

The Clam Box, 53 S. Maple St., Brookfield, has served seafood since 1951 and stakes claim to “the art of cooking and serving only the best seafood.” Hours: 11 a.m. to 8 p.m. daily; Telephone (508) 637-1790. Dugas said the business currently accommodates 120 outdoors; 50 inside.

Other customer picks for fried clams include established businesses like the iconic Foley & Son Fish and Chips on the corner of Franklin and Plantation streets in Worcester run by Patti J. Foley. Her parents, Evelyn and Eugene Foley started the business in 1967.

There’s plenty to choose from here, but fish and chips and fried clams are included in best sellers, according to Foley, who makes the coleslaw and tartar sauce that accompany dinners and sold as sides. She buys fresh seafood from a local wholesaler. she said.

“We’ve built a reputation for seafood, said Foley, and honestly, we haven’t changed too much through the years. It’s all about the batter and the oil when it comes to our fried food. Business is good, so we’re doing something right.”

Foley’s, 274 Plantation St., Worcester is a cash only business that is open from 10 a.m. Fridays. Take-out only: Telephone: (508) 756-6492. Ask about curbside pickup.

Foley said she is especially appreciative of customer support during the pandemic. “I’m blessed,” she said.

Harry’s Restaurant in Westboro celebrates its 75th anniversary in April 2021. Owners are Jon and Linda Cohen. Jon’s father, Harry Cohen founded the business.

Visit Harry’s if you’re in the mood for seafood. The fried clams here are made with a light batter and aren’t greasy. “Customers love them,” said Jeanine Sander, who manages the restaurant with Suzanne Ryan, also a manager.

The restaurant has built a solid reputation on house made food, featuring a menu of comfort food classics and more, according to Sander.

Harry’s Restaurant, 149 Turnpike Road, Westboro, is open from 11 a.m. to 8 p.m. daily: Telephone: (508) 366-8302. There are eight tables in the new outdoor patio; several inside tables.

So many eateries and food galore!

Fried clams and summer go hand in hand, so head out and visit a couple of new places. You be the judge of who has the best fried clams.

I’ll go for steamers, without the fake butter!