Also called the quahog, the hard clam (Mercenaria mercenaria ) is usually about 4 inches wide with a thick shell that is grayish white on the outside and white on the inside with a purple patch near the rear. Its shells originally had a sacred significance to the Indians; later the shells were used for wampum (money).

The hard clam lives in sandy-bottomed bays and coves, and along beaches from Canada to Texas; however, they are found only sporadically north of Cape Cod. Recreational fishermen gather the clams with rakes and hoes, or simply by probing the bottom with their feet. At low tide, experienced gatherers can spot siphon holes on the bottom where quahogs are actively feeding.

This species supports a substantial recreational and commercial fishery, including aquaculture of clams. There is a minimum legal catching size that varies from state to state. The smallest clams are called "little necks", next are the "cherrystones", and the largest is called a "chowder". In some markets, you may also find "top necks" which fall between the size of little necks and cherrystones. In addition, you may find markets where top necks fall between cherrystones and chowders.

The price of the clam is determined by its size - the smaller the clam, the more expensive it will be.  The reason for this pricing strategy is that the smaller the clam, the more tender and sweet it will be, and thus, the more desirable.  All of this depends, of course, on how you plan to prepare your clams.

All clams have a sweet, light flavor, but this is more evident in the smaller, more tender little necks. Steamed until they pop completely open, little necks have almost a buttery flavor. Larger clams don't seem as sweet because they are chewier. The chowder clams, which are the least expensive, need to be chopped and cooked to help tenderize them; hence, as the name implies, they are best for clam chowder.

Since the little necks are the most tender they can be steamed with garlic and olive oil or a little wine for a delicious dish. Steamed little necks complement mussels very nicely; the two can be steamed together. Preparation is easy - you can simply use your microwave to steam oysters, clams, and mussels. No water is necessary. Place them in a shallow dish with the hinge toward the outside cover, vent, and "microsteam" on HIGH for 6-8 minutes.

Cherrystones are typically used for baked clam appetizers such as clams casino. Chowder size are best if they are cut up or chopped and cooked. Smaller chowder clams may be cut into strips and breaded. Also, chopped clams are excellent for making a white sauce to top your favorite pasta.  

As you can see, the key to a great meal with clams is ensuring you use the right sized clam for the type of dish you are preparing.  Once you've done that, the clam will complement and enhance your meal and make you - happy as a clam!

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.