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.
- The colorful shells were once highly valued and used as currency for Native Americans.
8 ounces per dozen
See My Order section of our FAQ page.
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.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.