Littlenecks are the smallest of the hard shell clam family. For that reason, they are tenderer and mellower tasting than their Cherrystone and Topneck cousins – exceedingly sweet and reminiscent of an ocean mist.
From the mid- to the late-1800s small hard shell clams from Little Neck Bay, Long Island were served in the best restaurants of New York and several European capitals. Eventually, the term "Little Neck" or "Littleneck" came to be used as this size category for hard clams, regardless of origin.
The smaller Littlenecks are the perfect choice for white or red clam sauce over linguini. We also recommend steaming them with butter, white wine, garlic and fresh parsley. Be sure to have plenty of crusty bread for dipping!
Littlenecks provide a low fat, high protein seafood choice with an above average amount of healthful minerals such as Selenium, Zinc, Iron and Magnesium and B Vitamins like Niacin.