Every day is fried clam day on Cape Cod. Here's what to know to enjoy clams like a native.

On July 3, devoted devourers of the mighty, mouth-watering mollusk celebrate National Fried Clam Day, but here on Cape Cod every day is fried clam day.

“I've been cooking fried clams on the Cape for 35-36 years, since my first job at 14. Fried clams are true Cape Cod ― a staple of our cuisine here,” said Mac Hay, chef/owner of Mac’s Seafood restaurants and markets on the Outer Cape.

Hay and David Delancey, president of The Lobster Trap, another big seller of fried clams at the other end of the Cape in Bourne, say this year’s clam supply looks steady as restaurants head into the busiest part of summer.

Prices are not much different than last year, with a whole belly clam dinner going for $34-$36 and fried clam strips priced cheaper at $18 to $22.

“The caveat to all this is that the seafood industry constantly changes,” Hay said. “It’s always a shifting landscape (of supply and demand). But what you want to eat is something not frozen and well-fried.”

What's the difference between whole belly clams and clam strips?

There are a couple of questions that come up every day: Is it local? Whole bellies or strips?

Whole belly clams and clam strips are a completely different animal ― as in the meat comes from two types of shellfish, Hay explained.

Whole belly clams are made with soft-shelled steamer clams. Strips come from the lip of sea clams, which are the larger hard-shelled clams used in chowder.

Which is better?

It’s a matter of preference but "old salts" like Hay and Delancey say whole belly clams are more authentic Cape Cod.

“Eating clam strips, it’s like amateur wine drinkers who drink white zinfandel,” Delancey said, referring to the sweet white wine often favored by non-connoisseurs.

Hay said some people are turned off by the texture of a whole-belly clam ― “the same kind of texture as an oyster” ― although most clams are purged in salt water after they are dug up so any sand is removed.

“The belly. it’s a bit more of a gamey, wild flavor, but belly meat is not overpowering,” Hay said.

Are fried clams local to Cape Cod?

Yes, steamers are harvested from Cape shores, as they are along most of the New England coast. Processing is regional, Hay said, so the fried clam you are eating may have grown on Cape and been sent to Ipswich or New Bedford for processing before returning to your Cape Cod plate.

“Not every clam that’s being fried on Cape Cod is from Cape Cod but it is still an incredibly fresh product,” Hay said. “You want to get fresh, not frozen, because the belly deflates when it’s thawed.”

One more note about fried clams on Cape

Inspired by his own gluten-free eating, Hay switched to exclusively gluten-free breading several years ago and still maintains gluten-free fryers.

“I think more restaurants are going in that direction,” he said. “But you should always tell your server about any allergies or other concerns.”

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This article originally appeared on Cape Cod Times: Yes, Cape Cod has gluten-free fried clams. Here is what to know.