Your Essential Guide to Clams
When’s the last time you’ve “shelled out” for something expensive? Centuries before clams found their way into restaurant menus, their own shells were used as money! The Algonquin peoples of the Eastern seaboard crafted polished clam shells into wampum, strings of beads used in trade and diplomacy for centuries. When Dutch settlers established the New Netherland Colony in 1641, they officially recognized these shell beads as legal tender. The Algonquin word for clams, "poquauhok," eventually became "quahog," a term still used today for hard shell clams.
Clams have remained abundant and adored along America's coasts ever since. By the 20th century,
roadside clam shacks dotted the New England coastline, serving fried bellies and steamers to vacationers. Today, Atlantic clams remain some of the most popular shellfish in American kitchens, equally at home in a rustic chowder or an elegant linguine.
Robert DiGregorio, Fulton Fish Market's Head of Quality Control, breaks down everything you need to know about clams–what they are, the different types of clams you'll encounter, and how to make the most of each one.
- What Are Clams?
- What Do Clams Taste Like?
- Types of Clams
- Are Clams Healthy?
- How To Select Clams
- How To Cook Clams
What Are Clams?
Clams are bivalve mollusks with two hinged shells that protect their soft bodies. They belong to the same family as oysters, mussels, and scallops. Most clams spend their lives buried in sand or mud, breathing and feeding through a siphon that extends from between their shells. In some species, like soft shell clams, this siphon is long and prominent. In hard shell clams, it's barely visible. The edible portion includes the body meat, the foot (which the clam uses to burrow), and sometimes the siphon itself.
As filter feeders, clams draw water through their bodies to extract phytoplankton, algae, and organic particles. A single clam can filter several gallons of water per day, making them important contributors to coastal ecosystem health.
What Do Clams Taste Like?
Clams have a salinity that reflects their growing waters, balanced by a natural sweetness that becomes more pronounced in smaller clams. Hard shell clams tend to be firmer with a mineral quality, while soft shell clams have a more tender texture. Water temperature, salinity, and whether clams grow in sand or mud all influence their final taste, which is why the same species of clams grown in different regions can taste different from one another.
Types of Clams
Scientists have identified over 150 edible species of clams worldwide. Only a handful appear regularly in American seafood markets, though. Many popular clams are the same species in different sizes. Here are the types of clams you're most likely to encounter.
Hard shell clams (Mercenaria mercenaria), also called quahogs, are the quintessential Atlantic clams found from Canada to Florida. This single species produces clams sold under different names based entirely on size. All hard shell clams share the same firm texture and mineral-forward flavor, with smaller specimens tending toward sweetness and larger ones developing more savoriness and pronounced chewiness. Hard shell clams are available year-round in the following varieties:
- Countneck clams (around 1 inch) are the smallest commercially available size. Their petite proportions and tender meat make them prized for raw bars where presentation matters. Countnecks command premium prices due to scarcity and the years required to reach even this modest size. Try them raw with a squeeze of lemon or in any recipe that calls for clams.
- Littleneck clams (1½ to 2 inches) are the most popular size for home cooking. Their tender meat and concentrated sweetness make them ideal for eating raw on the half shell or steaming until they pop open. Littleneck clams work beautifully in pasta dishes where you want whole clams in the bowl, like in our Linguine with Clams recipe
- Topneck clams (2 to 3 inches) are many chefs’ preferred size for Clams Casino, baked stuffed clams. "They're large enough to hold a flavorful breadcrumb topping while remaining tender enough to eat in a single bite," DiGregorio notes.
- Cherrystone clams (3 to 4 inches) are among the larger hard shell clams. Generally, cherrystone clams are too large for most people to enjoy raw. Instead, slice them for chowders, pasta sauces, and stuffings where their meat adds substance and a bite. Cherrystone clams offer excellent value when you need clam flavor throughout a dish rather than whole pieces of clam on display. These clams are a perfect fit for our Clam Dip recipe.
- Chowder clams (over 4 inches) are exactly what their name suggests: perfect for New England clam chowder, among other soups and stews. Their meat becomes tough if not properly chopped and simmered, but the flavor they add to broths and soups is unmatched. A single large chowder clam can easily be 30 to 40 years old.
For more details on selecting the right size for your recipe, see our Clam Size Chart.
Surf clams (Spisula solidissima), also called sea clams or skimmers, are the workhorses of the commercial clam industry, accounting for roughly 70% of all clams commercially harvested in the United States. These giants grow shells up to 9 inches across and can weigh 2 to 3 pounds. You've likely eaten surf clams without realizing it– processed into canned clams, clam juice, fried clam strips, and often the chopped clams used in restaurant chowders and stuffed clam preparations. Surf clams are harvested year-round from offshore beds, primarily along the Mid-Atlantic coast.
Soft shell clams (Mya arenaria), also called steamers, Ipswich clams, or belly clams, are found primarily from Maine to Long Island. Measuring 2 to 4 inches, their thin, brittle shells never fully close, and their long siphon (the "neck") protrudes visibly. This is the clam that made fried clam strips famous when a Boston chip vendor experimented with them back in 1916.
Soft shell clams have tender meat with natural sweetness and a texture quite different from hard shells. The traditional preparation involves steaming them until they open, peeling the thin skin from the siphon, dipping them in the cooking broth to rinse away grit, and then in melted butter. Peak season runs from late spring through fall.
Manila clams (Venerupis philippinarum), also known as Japanese littlenecks, were accidentally introduced to the Pacific Northwest via oyster seed shipments from Japan in the 1920s. They've since spread from British Columbia to Northern California. Measuring 1½ to 2½ inches with distinctively ridged, colorful shells, Manila clams are sweeter and more tender than Atlantic hard shells.
They really shine in garlic and white-wine preparations, grilled with herb butter, or tossed with linguine. They are available year-round due to their adaptability to various water temperatures. Try them in our Clams in Black Bean Sauce recipe.
Varnish clams (Nuttallia obscurata), also called purple varnish clams or dark mahogany clams, are relative newcomers to American waters. Measuring 1½ to 3 inches across, varnish clams first appeared in British Columbia in the 1990s, likely arriving in ballast water from Asia, and have since established populations from Alaska to Oregon. Their shells have a distinctive glossy, varnished appearance ranging from brown to purple. Varnish clams have a flavor similar to Manila clams and work well steamed, in chowders, and more. Because they're considered an invasive species in many areas, harvesting them helps local ecosystems. They're most abundant from late spring through early fall.
Razor clams (Ensis directus on the Atlantic, Siliqua patula on the Pacific) have long, narrow shells that resemble a folded straight razor. These clams can grow up to 8 inches long, filled with tender meat that resembles scallops in taste and clams in texture. Atlantic razor clams are found from Canada to South Carolina, while Pacific razor clams range from Alaska to California. European varieties are harvested along coastlines from Scandinavia to the Mediterranean. All have gained popularity as chefs seek distinctive local ingredients. Razor clams shine in ceviche, pan-fried preparations, or roasted simply with garlic and olive oil. Peak availability runs from fall through spring.
Are Clams Healthy?
Yes, clams are very good for you, packing impressive nutritional value. A 3.5-ounce serving of steamed clams provides approximately 14 grams of protein with 0 grams of saturated fat. Clams are exceptionally high in vitamin B12 and selenium. They also contain omega-3 fatty acids that support heart and brain health, making them an excellent protein choice for health-conscious eaters.
How To Select Clams
As with any seafood, knowing where to buy clams makes finding the right ones easier. At Fulton Fish Market, we source only the finest clams from our trusted partners, so you're guaranteed to receive fresh clams harvested from reputable harvesters.
Fresh clams should smell like clean ocean water, with no ammonia or off-odors. Hard shell clams should be tightly closed or close firmly when tapped. Soft shell clams won't close completely due to their protruding siphon, but they should respond to touch by retracting slightly. Discard any clams with cracked or chipped shells.
How Are Clams Harvested?
Most clams sold in American markets are wild-harvested from natural beds under strict regulatory oversight. Hard shell clams are typically harvested using hand rakes, tongs, or small dredges in shallow waters. Diggers must maintain detailed records of harvest locations, quantities, and dates to ensure regulatory compliance.
Farmed clams are growing in popularity, particularly on the West Coast. These operations seed juvenile clams in controlled areas of tidal flats and harvest them once they reach market size. Both wild and farmed clams have minimal environmental impact since they require no feed and actually improve water quality through their natural filtering.
How To Prepare Clams For Cooking
Before cooking, clams benefit from purging (also called burping). Because clams filter sediment along with their food, they can retain sand and grit inside their shells. Soaking them in cold salted water encourages them to expel this sediment.
How To Cook Clams
Clams cook quickly and become rubbery if overdone. For steamed clams, bring a small amount of liquid (wine, broth, and/or water with aromatics) to a boil, add clams, cover, and cook just until shells open. Countneck clams take 4-6 minutes, while littlenecks and Manila clams take 5 to 7 minutes, and larger varieties may need up to 10 minutes to cook. Discard any clams that don't open after cooking.
For raw preparations, scrub shells thoroughly, shuck with a clam knife over a bowl to catch the clam liquor, and serve immediately on ice. Hard shell clams can also be baked or grilled in the shell, or added to soups and pastas during the last few minutes of cooking.
Our Favorite Clam Recipes
Ready to put your clam knowledge to work? Here are a few of our favorite clam recipes that showcase different varieties and cooking methods.
Spaghetti & Clams Puttanesca Recipe
A sauce hailing from Naples brought to new flavor depths with the addition of clams. Clams are an affordable protein that’s ready in minutes. This dish feeds a crowd on a budget, is packed with flavor and ready in under 30 minutes.
Perfect Grilled Stuffed Clams Recipe
Topneck clams get a savory breadcrumb topping and hit the grill for smoky bites that work as appetizers or a light main course.
Skip delivery and make New Haven-style white clam pizza at home. Chopped clams, garlic, olive oil, and pecorino create a satisfying pie.
FAQs
What is a geoduck?
Geoduck (Panopea generosa), pronounced "gooey-duck," is a giant burrowing clam native to the Pacific Northwest and is recognized as the largest edible clam. These unusual clams can weigh over 7 pounds, with siphons extending up to 3 feet. The meat is prized in Japanese and Chinese cuisines, particularly for sashimi and hot pot. Raw geoduck has a crunchy texture and a uniquely umami-rich yet sweet flavor for a clam.
What do clams eat?
Clams are filter feeders that draw water through their siphons and trap phytoplankton, algae, and organic particles using their gills. This constant filtering means clams absorb the characteristics of their environment directly into their flesh.
Can you eat clams raw?
Yes, smaller hard shell clams like littlenecks and countnecks are commonly served raw on the half shell.
Soft shell clams and larger hard shell varieties are typically not consumed raw, as they can be larger or have less pleasant raw eating experiences. Always source raw clams from a reputable supplier with proper handling and traceability.
How long do fresh clams last?
Store live clams in the refrigerator, covered with a damp towel; never seal them in plastic or submerge them in fresh water. Hard shell clams keep up to 4 days when properly stored. Soft shell clams are more perishable and should be used within 2 days. See our seafood storage instructions for more details.
Why do some clams not open when cooked?
Clams that remain closed after cooking may have been dead before cooking or may need more time. Discard any clams that don't open after cooking, as well as any with off odors.