Clams 101: Types of Clams

In general, clams are divided into two groups: soft shells and hard shells. The former grow in muddy coastal areas; the latter live in sandy bays and along beaches.

The size of clams varies. While some can rest on your thumb, giant sea clams can weigh in over two hundred pounds. However, during your visit, you will undoubtedly encounter the following types of clams.

Steamers
The name for this clam does not refer to the method of cooking. Steamers, a soft shell clam, are found only in the flats of New England and the Chesapeake. In the past, they were often called Ipswich clams after the bay in our state.

When selecting steamers, poke them to see if they retract further into their shells. If they don't react to prodding, discard them.

Soft shelled clams contain undesirable sand. If you purchase steamers from the market, rinse them thoroughly in running water to remove the sand. If you dig them yourself, soak them for a few hours. Make sure you add salt to the water and add a handful of cornmeal. Also, change the water at least once.

Steamers are the clam of choice for a classic New England Clambake. However, you can eat them raw (on the half shell), fried or steamed.

Quahogs (CO-hogs)
The name Quahog, or Quahaug, is of Algonquin Indian origin. The Indians harvested clams for food, then used the hard shells for tools; ornaments and wampum, shell-money. On the early exchange market, shells with purple patches were more valuable than the white shells.

These hard-shelled clams are found all along the eastern coast. They are subdivided by size. The smallest, little necks, are frequently steamed or served raw (on the half shell or, for example, in clam casino). Cherrystones are larger, roughly 2 inches in diameter. They are tender and tasty and suitable for a variety of recipes. The largest quahog is a chowder, measuring 3 or more inches in diameter. Since they are a little tougher, you'll find these in soups, stuffings, clam pies and fritters.

Unlike soft-shelled clams, live quahogs keep their shells clamped tightly. So, if you can budge the shell, discard the clam. Quahogs just require a quick rinse under cold water to clean the outer shell.

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