Franklin Pierce, the 14th President of the United States, remains a figure often overshadowed by the tumultuous events that preceded the American Civil War. While his presidency may be viewed with mixed opinions, his personal tastes offer a glimpse into the man behind the political figure.
One such taste is his love for fried clams, a dish that evokes the flavors of New England’s coastal traditions. In this blog post, we’ll explore Pierce’s life, his presidency, and how fried clams became a part of his culinary identity, followed by a recipe that captures the essence of this classic dish.
Franklin Pierce’s Presidency: A Time of Turmoil
The Road to the White House
Franklin Pierce’s unexpected rise to the presidency came in 1852 when he was nominated as a dark horse candidate by the Democratic Party.
His platform of maintaining the Union by supporting the Compromise of 1850, which sought to ease tensions between the North and South over slavery, resonated with voters seeking stability. Pierce’s commitment to these ideals helped him secure a decisive victory over his Whig opponent, General Winfield Scott, in the presidential election.
Kansas-Nebraska Act and the Expansion of Slavery
One of the most significant and controversial acts during Pierce’s presidency was the Kansas-Nebraska Act of 1854. This legislation, which allowed settlers in the Kansas and Nebraska territories to determine for themselves whether to allow slavery, effectively nullified the Missouri Compromise of 1820.
The act led to violent conflicts known as “Bleeding Kansas” as pro-slavery and anti-slavery forces clashed, further deepening the sectional divide in the country.
Foreign Policy and the Ostend Manifesto
Pierce’s presidency was also marked by an aggressive foreign policy, particularly in the Caribbean. His administration supported the Ostend Manifesto, a document advocating for the acquisition of Cuba from Spain, even by force if necessary, to expand slave-holding territories.
The manifesto was leaked to the public, leading to widespread outrage and further damaging Pierce’s reputation.
The Collapse of the Democratic Party
Pierce’s policies, especially those related to the expansion of slavery, alienated many Northern Democrats and led to a split in the party.
His failure to unify the party or the nation during a time of rising tensions made him an unpopular figure, and he was not re-nominated by his party for a second term. The divisions within the Democratic Party during Pierce’s presidency foreshadowed the eventual collapse of the party and the rise of the Republican Party.
Legacy of Franklin Pierce’s Presidency
Franklin Pierce left office in 1857, his presidency marred by the growing sectional conflict that would soon erupt into the Civil War. While he believed he was preserving the Union, his actions are often viewed as exacerbating the divisions between North and South.
Pierce spent the remaining years of his life in relative obscurity, reflecting on the challenges and failures of his time in office. Despite his efforts, Pierce’s presidency is largely remembered for its role in setting the stage for one of the most divisive periods in American history.
Franklin Pierce’s Connection to Fried Clams
New England’s coastal cuisine is a cornerstone of the region’s identity, and it’s no surprise that Franklin Pierce, a native son of New Hampshire, had a deep appreciation for its offerings. Among his favorites were fried clams, a dish that perfectly encapsulates the simplicity and flavor of New England’s seafood traditions.
Fried clams, especially those harvested from the cold waters of New England, were a common treat during Pierce’s time, and it’s likely that the former president enjoyed this dish at local taverns and seaside inns.
Pierce’s fondness for fried clams reflects his connection to the New England coast, where the briny taste of the sea meets the comfort of hearty, fried fare. It’s a dish that, much like Pierce himself, is rooted in the traditions of a bygone era yet remains beloved today.
Recipe for Classic New England Fried Clams
New England Fried Clams
Ingredients
- 1 pound of fresh clams Ipswich or soft-shell clams are preferred
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- Vegetable oil for frying
- Lemon wedges and tartar sauce for serving
Instructions
Preparation:
- Begin by cleaning the clams thoroughly. Rinse them in cold water and shuck them, removing the clam from the shell. Set the clams aside in a bowl.
Marination:
- Pour the buttermilk over the clams and let them soak for about 30 minutes. This helps tenderize the clams and adds a subtle tang to the flavor.
Breading:
- In a shallow dish, combine the flour, cornmeal, salt, pepper, and paprika. Mix well to ensure the seasoning is evenly distributed.
- Remove the clams from the buttermilk, allowing any excess to drip off, and dredge them in the flour-cornmeal mixture, coating them evenly.
Frying:
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully drop the clams into the hot oil in small batches, ensuring not to overcrowd the pan.
- Fry the clams for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the clams and drain them on a paper towel-lined plate.
Serving:
- Serve the fried clams immediately with lemon wedges and tartar sauce on the side. These fried clams pair beautifully with a side of coleslaw or French fries, offering a true taste of New England.
Video
Notes
- Ipswich Clams (Soft-Shell Clams): These are the traditional choice for New England fried clams due to their sweet and tender meat. They are often referred to as “steamers” and have a distinctive flavor that many clam lovers prefer.
- Substitutions: If Ipswich clams are not available, you can use other small clams, such as littlenecks or cherrystone clams. The taste and texture may vary slightly, but the dish will still be delicious.
- Cornmeal for Crunch: The combination of flour and cornmeal in the breading adds an extra layer of crunch to the clams. The cornmeal gives the fried clams their characteristic texture, which contrasts nicely with the tender clam meat.
- Seasoning Adjustments: Feel free to adjust the seasoning in the breading to your taste. Adding a pinch of cayenne pepper can give the clams a slight kick, or try adding some dried herbs like oregano or thyme for a different flavor profile.
- Oil Temperature: Maintaining the oil at the correct temperature (around 350°F or 175°C) is crucial for achieving perfectly fried clams. If the oil is too hot, the clams may burn on the outside before cooking through. If it’s too cool, the clams will absorb more oil and become greasy.
- Batch Frying: Fry the clams in small batches to avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop, resulting in soggy clams.