Clam Size Chart

Just like picking the right cut of steak or the perfect apple for baking, selecting the proper hard shell clam size can help enhance your clam recipe. From the delicate sweetness of tiny littlenecks to the robust, hearty character of larger chowders, the world of clams offers a variety of sizes, each best suited for specific dishes and cooking methods. By understanding the different sizes of clams, you can choose the right clams for your favorite seafood dishes and enjoy their delicious flavor to the fullest.

It is important to note that these clam sizes are only applicable to hard shell clams, specifically Quahogs (Mercenaria mercenaria), and do not include soft shell clams or other hard shell clams such as Manila clams.

How Are Clams Sized?

Unlike shrimp and scallops, which are sized by the number per pound, clam sizes are generally referred to by name, which corresponds to their approximate size and age (larger clams are typically older as they have had more time to grow). However, there is not a strict, universally enforced measurement. Instead, it's more about common names and their associated characteristics.

Littleneck Clams (Small)

• Size: Littlenecks are the most common small hard shell clams. They are typically about 1.5 to 2 inches across.
• Characteristics: These are small clams with a pleasant, moderately briny taste.
• Age: Littleneck clams are approximately 2-3 years old.
• Cooking: Littlenecks are best served raw on the half shell, steamed, or quickly sautéed. Their tenderness makes them perfect for dishes where you want the clam's flavor to shine. Countnecks, which are slightly smaller, are also a great choice for all littleneck preparations.

Topneck Clams (Medium)

• Size: Topnecks are slightly larger than littlenecks, usually around 2 to 3 inches across.
• Characteristics: They are still tender but have a slightly firmer texture than littlenecks.
• Age: Topneck clams are approximately between 4-7 years old.
• Cooking: Topnecks are versatile and can be used in a variety of dishes. They are excellent steamed, baked, or added to pasta dishes. They’re a good option for clam sauces. They can be an option for raw consumption with a bit more bite.

Cherrystone Clams (Large)

• Size: Cherrystones are larger than topnecks, generally about 3 to 4 inches across.
• Characteristics: They have a firmer texture and a stronger, more pronounced clam flavor.
• Age: Cherrystone clams are around 8 years old.
• Cooking: Cherrystones are often used in baked stuffed clam recipes, chowders, or grilled. Their size and texture hold up well to longer cooking times.

Chowder Clams (Extra Large)

• Size: Chowder clams, also known as quahogs, are the largest commercially available clams, typically over 4 inches across.
• Characteristics: These have a full-bodied clam taste in a hearty portion.
• Age: Chowder clams are 10+ years old.
• Cooking: Chowder clams are primarily used in clam chowders and other long-simmering dishes. Their toughness requires longer cooking to tenderize them. 

Additional Considerations

Why does the clam meat seem smaller after cooking?
Like most seafood, clams contain water and lose that water weight when cooking. This water evaporates, causing the clam's flesh to shrink.

Can I substitute one clam size for another?
While each clam size has its ideal uses, you can often substitute one size for another depending on your preference and the recipe. Just keep in mind that larger clams may require longer cooking times. For raw or baked clams the larger sizes are typically not recommended.

How are clams measured?
Hard shell clams can be measured with calipers or a metal plate with a one-inch hole in the middle. The calipers are typically used to measure the dimensions and the metal plate is typically used to ensure the clam is legally harvestable (usually at least one-inch height at the hinge).