Littleneck clams are the smallest of the hardshell clams with a mild, briny ocean flavor and very tender flesh. Similar to their East Coast cousins, cherrystone and topneck, but a smaller size that is slightly mellower and sweeter.
- Our littleneck clams are harvested along the Atlantic coast from Maine to Florida and delivered live.
- They are named after Little Neck Bay on Long Island.
- Littleneck clam stocks aren't depleted or experiencing overfishing.
- Littleneck clams are excellent served raw.
- Cherrystone, topneck, and littleneck clams are all the same species of Atlantic hard shells or quahogs. The name refers to the size.
- To clean, or purge the clams of sand and sediment, we recommend soaking clams in salted water in the fridge for 30 minutes before cooking.
- The colorful shells were once highly valued and used as currency for Native Americans.
Source: US Food & Drug Administration
See My Order section of our FAQ page.