Quote:
Originally Posted by MeredithMan
Fries were piping hot, but the clams were barely above room temp. and not crispy...almost soggy. It was if they had come out of the fryolator and had been sitting around for a while.
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As a seasoned professional (just 45 years out of the game, haha)...fries take 10 minutes, clams just 2 minutes. Dopes put them on simultaneously
