Clams

Hard Clams

The hard clam, also known as quahog or chowder clam is the most popular American clam. Hard clams are found along the Atlantic Coast of North America, from Canada to Florida. This clam is the official shellfish of Rhode Island.

Seafood stores classify hard clams corresponding to their different sizes. The smallest clams are called littlenecks. Topnecks and cherrystone clams are larger sizes. The largest clams are called quahogs or chowder clams.

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

Hard Clam Sizes

Littleneck 10-13 per pound, approximately 1" in diameter
Middleneck 7-9 per pound, approximately 1.25 " in diameter
Topneck 5-7 per pound, approximately 1.5" in diameter
Cherrystone 3-4 per pound, approximately 2" in diameter

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.

Manhattan Style Clam Chowder

Servings: 4
Prep Time: 15
Cook Time: 15

Ingredients:

12 large shucked clams and clam juice
2 cans diced tomatoes or about 8 medium fresh diced tomatoes
3 or 4 diced white potatoes
1 diced carrot
1/2 small diced onion (optional)

Instructions:

Use kitchen shears and snip the clams into small pieces.

Remove the stomach sections and discard.

Dice the vegetables.

Combine the ingredients, clams and juice in a sauce pan.

Season with pepper. Add water as needed to cover the ingredients and simmer for 2 hours on medium heat.

Note:
You may use freshly shucked clams or pre-shucked clams.

This recipe courtesy of Fresh Online Seafood.

Little Neck clams were named after Little Neck Bay on the northeast coast of New York's Long Island. They are the smallest (and most expensive) size of hard clam. Little Necks are about 1 inch in diameter and average about 10 to 12 per pound.

Steamed Littleneck Clams

Ingredients:

Little neck clams in the shell, 12-18 per person.
2 cups water or beer.
1/2 stick butter
1/2 cup brown vinegar

Instructions:

Add about 2 cups of water or beer, or enough to be 3/4 inch deep in the steamer. Boil on high heat about 5 minutes or until the steam rolls out when the lid is opened slightly.

Add clams and an additional cup or so of water and cover, heating on medium heat.

Steam clams about 5-10 minutes, or until the majority of the clams are open. Do not overcook.

This recipe courtesy of Fresh Online Seafood.

Geoduck clams are found from Alaska to the Gulf of California in the northeastern Pacific, from the inter-tidal zone to depths of 350 feet. They are the largest of the burrowing clams, commonly reaching weights of more than three pounds, with some weighing more than ten pounds.

Geoduck clams are among the longest lived sea creatures, living up to 140 years or more. These odd looking shellfish bury themselves up to three feet deep in mud, silt and gravel bottoms. Wild or farmed geoducks are harvested with high-pressure jet hoses, mostly in the northern parts of their range.

The Pacific razor clam (Siliqua patula) ranges from California to Alaska. It is abundant on ocean beaches, but also occurs in sheltered areas along the coast. Razor clams in the southern part of their range usually grow to a length of six inches, although most are smaller. In Alaska, due to colder water temperatures, razor clams grow to eleven inches in length and live to be 15 years old.