official website of UCLA, United Clam Lovers of America
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Kinds of Clams
There are over 2,000 varieties of clams. The two main types are
hard-shell and soft-shell. Hard-shell clams generally live in deeper
waters, and soft-shells are usually close to shore, often exposed at low
tide. Soft-shells are generally not eaten raw.
The soft-shell clam is also known as Manninose, piss clam, long-neck
clam, steamer, fried clam, Ipswich clam, and belly clam. Its shell is so thin
and brittle that you can easily snap it into pieces with your fingers. The
entire clam is too big to fit inside its shell. The siphon (also called the
snout or neck) hangs out. They're called piss clams, because the siphon
often sticks up through the sand, and when you walk by, they squirt you.
When you are eating steamed soft-shell clams, remove the thing that
looks like a condom, rinse the clam in warm water or clam juice, and dip
in melted butter or margarine. Some purists, including cousin Jill, brother
Marshall, and neighbor Ralph, don't rinse or dip, and have survived. The
sand has probably made their teeth nice and smooth.
The hard-shell clam is also known as the northern quahog (pronounced
ko'-hog) and has other names depending on its size. In general, the
smaller the clam, the more you pay per pound.
►Little Necks (or littlenecks) are the smallest commonly available size of
east coast hard shell clam. They're named after Little Neck Bay on New
York’s Long Island, once an important clamming center. Littlenecks are
the best choice for eating on the half-shell (raw) because they are the
tenderest and sweetest. They're also great steamed, roasted or on
spaghetti.
►Cherrystones are named after Cherrystone Creek on Virginia's
eastern shore. They're a little larger than littlenecks and can be eaten
raw, roasted, steamed, in chowder, or stuffed.
►Quahog or Chowder clams are the largest size. The meat is tough, but
they make flavorful chowder. They are usually chopped, minced, or diced
for use in chowders, clam cakes, fritters, dips and spaghetti sauce.
There are over 2,000 varieties of clams. The two main types are
hard-shell and soft-shell. Hard-shell clams generally live in deeper
waters, and soft-shells are usually close to shore, often exposed at low
tide. Soft-shells are generally not eaten raw.
The soft-shell clam is also known as Manninose, piss clam, long-neck
clam, steamer, fried clam, Ipswich clam, and belly clam. Its shell is so thin
and brittle that you can easily snap it into pieces with your fingers. The
entire clam is too big to fit inside its shell. The siphon (also called the
snout or neck) hangs out. They're called piss clams, because the siphon
often sticks up through the sand, and when you walk by, they squirt you.
When you are eating steamed soft-shell clams, remove the thing that
looks like a condom, rinse the clam in warm water or clam juice, and dip
in melted butter or margarine. Some purists, including cousin Jill, brother
Marshall, and neighbor Ralph, don't rinse or dip, and have survived. The
sand has probably made their teeth nice and smooth.
The hard-shell clam is also known as the northern quahog (pronounced
ko'-hog) and has other names depending on its size. In general, the
smaller the clam, the more you pay per pound.
►Little Necks (or littlenecks) are the smallest commonly available size of
east coast hard shell clam. They're named after Little Neck Bay on New
York’s Long Island, once an important clamming center. Littlenecks are
the best choice for eating on the half-shell (raw) because they are the
tenderest and sweetest. They're also great steamed, roasted or on
spaghetti.
►Cherrystones are named after Cherrystone Creek on Virginia's
eastern shore. They're a little larger than littlenecks and can be eaten
raw, roasted, steamed, in chowder, or stuffed.
►Quahog or Chowder clams are the largest size. The meat is tough, but
they make flavorful chowder. They are usually chopped, minced, or diced
for use in chowders, clam cakes, fritters, dips and spaghetti sauce.
|
Number per pound and hinge size below are approximate: |
||
| Chowder or Quahog | 1-2 per pound | 2-1/2 inch hinge |
| Cherrystone | 3-4 per pound | 2 inch hinge |
| Top Neck | 5-7 per pound | 1-1/2 inch hinge |
| Middle Neck | 7-9 per pound | 1-1/4 inch hinge |
| Little Neck | 10-13 per pound | 1 inch hinge |
| 7/8 Inch | 14-18 per pound | 7/8 inch hinge |
| Pasta | 18-25 per pound | 3/4 inch hinge |
| Seed clams measure about 1/4" in diameter. They're "planted" by Aquaculturists and grow into edible clams in about two years. | ||
| (Some info above comes from LobsterAnywhere.com and Florida Department of Agriculture and Consumer Services) | ||
Clams can live 30 years or more. Tiny clams weigh less than an
ounce and are the size of a finger nail. Giant clams can reach 500 lbs.
and 4 feet. That's a lot of chowder.
Most clams are found in salt water. However, "Corbicula" is a
powder or caplet derived from a Japanese fresh water clam (shijimi),
that people take for liver ailments and after drinking too much alcohol.
Evidence is anecdotal -- no clinical studies have been announced.
'Wood you eat Mahogaany?
'Mahogany clams (Arctica Islandica) are hard shell clams harvested in
the deep waters off the coast of Maine, and elsewhere.
They are similar to other hard shell clams and are differentiated only
by their deep golden mahogany colored shell, caused by a thin
protein layer which protects the clams as they burrow into the ocean
bottom. Info from Great Eastern Mussel Farms
Is a cockle a clam?
Cockles are very similar to clams. Most of the cockles sold in the U.S.
are flown in live from New Zealand. Cockles from New Zealand’s South
Island are larger (15 per pound) than cockles from the North Island
(20-25 per pound). Info from Pacific Seafood Group
ounce and are the size of a finger nail. Giant clams can reach 500 lbs.
and 4 feet. That's a lot of chowder.
Most clams are found in salt water. However, "Corbicula" is a
powder or caplet derived from a Japanese fresh water clam (shijimi),
that people take for liver ailments and after drinking too much alcohol.
Evidence is anecdotal -- no clinical studies have been announced.
'Wood you eat Mahogaany?
'Mahogany clams (Arctica Islandica) are hard shell clams harvested in
the deep waters off the coast of Maine, and elsewhere.
They are similar to other hard shell clams and are differentiated only
by their deep golden mahogany colored shell, caused by a thin
protein layer which protects the clams as they burrow into the ocean
bottom. Info from Great Eastern Mussel Farms
Is a cockle a clam?
Cockles are very similar to clams. Most of the cockles sold in the U.S.
are flown in live from New Zealand. Cockles from New Zealand’s South
Island are larger (15 per pound) than cockles from the North Island
(20-25 per pound). Info from Pacific Seafood Group
WeLoveClams.com Michael N. Marcus, Clam Master