Clams of the USA include hard clams, quahogs, surf clams, soft shell clams and geoducks.

The hard clam or chowder clam is the most popular American clam. Seafood stores classify hard clams corresponding to their different sizes. The smallest clams are called littlenecks. Larger are topnecksand cherrystones. The largest clams are called quahogs or chowder clams.

Littlenecks and topnecks are served raw on a half-shell, with cocktail sauce or lemon slices. Cherrystone clams are steamed or used for clams casino. Hard clams are used in such dishes as clam chowder, stuffed clams.

Ocean Quahogs

The ocean quahog is also known as a mahogany clam, mahogany quahog, black quahog and black clam. Quahog may reach 3-6 inches in diameter.

Quahogs are minced, chopped or cut into strips before they are suitable for the table. They are used in clam recipes such as chowders, linguine and other dishes.

Surf Clams

The Atlantic surf clam is harvested commercially off the Northeast USA coast. Other names include hen clam, sea clam, giant clam and bar clam. Surf clams range from 4 to 8 inches in length.

Surf clams are used in fried clam strips, or chopped and used in other recipes. They are also harvested for their clam juice. The meat is sweet and delicately flavored.

Soft Shelled Clams

Soft shelled clams are sold live in the shell or shucked. A live clam will show movement; the snout (neck) will move if you touch it, and the shells will try to close if you pick up the clam. Scrub and rinse the clams before cooking them. Soft shelled clams may be purged in cold saltwater for about two hours to allow the clams to expel sand. Soft shelled clams are served steamed or used in chowders and other clam dishes.