Types of Clams
Source of Recipe
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List of Ingredients
Types of Clams
Enjoyed as a food source since prehistoric times, there are over 2,000 varieties of clams. There are two main types of clam: hard-shell and soft-shell. Hard-shell clams generally live in deeper waters, whereas the soft-shell resides in tide flats. Usually the soft-shells are not eaten raw. The siphon neck protrudes from soft-shells, so they cannot completely close their shell.
Recipe
Listed below are some of the more common food varieties, it is by no means a complete list.
Butter clams: From the Puget Sound area, these are small, sweet clams usually eaten raw. Also known as moneyshells, as the Native American Indians used the shells for money.
Cherrystone: Up to 3 inches in size, are named for Cherrystone Creek, Virginia and take up to four years to reach their size. Recommended for eating raw and cooking. This is usually what you get when ordering clams on the half-shell.
Geoduck: Related to the giant clam, this odd-looking variety grows up to eight inches in length and can weigh in at over five pounds, although most are harvested at under three pounds. The neck of this clam is usually parboiled and skinned, with the skins being reserved and ground for chowder. The stomach (dark portion) of the body is removed and the rest carved into 1/4-inch steaks, which are considered by many to be superior to abalone. Because of their size, they have a tough texture and are usually not eaten raw.
Littleneck: Small quahogs less than 2-3/4 inches are so named for Littleneck Bay on Long Island, New York. These clams are generally recommended for eating raw and in chowders.
Longneck: It's found in colder waters of the northern seas from the Arctic Ocean to Cape Hatteras and Pacific waters north of San Francisco. They are usually less expensive than other types and easiest to dig for. Recommendations for this particular type of clam are steaming, frying, and chowder.
Manila: Imported from the Orient after 1900, this variety of littleneck is now a dominant species in the Northwest. Recommended to be eaten cooked.
Pismo: Named for the coastline city of Pismo Beach, California, where they were first found. It is large, tender, and sweet. The connector muscle can be served raw, while the remainder is normally cooked after removal of the stomach (dark portion). If you like deep-fried clams these are particularly good.
Quahog (also Quahaug): This is an East coast favorite, it is also known as the round clam. Generally recommended for eating raw and in chowders, depending on the size. Smaller clams are best for eating raw. Quahogs also include Littlenecks and Cherrystones, which are simply smaller in size.
Razor: Because of its sharp shell and its resemblance to a straight-edge razor, this East coast variety of this clam is not as easy to catch as its West coast counterpart, making it not as popular. However, the unrelated Pacific razor clam is quite popular on the West Coast and is considered to have superior flavor. Recommended for frying and soups.
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