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, bu...
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.
Servings Per Container: 1
12 medium clams (3 oz)
Amount Per Serving
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
% Daily Value*
Total Carbohydrate 6g
Omega 3 200mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food
contributes to a daily diet. 2,000 calories a day is used for general
Source: US Food & Drug Administration
(accepted market & vernacular names)
Hard Clam, Northern Quahog, Quahog, Round Clam, Chowder Clam
Country of Origin
Methods of Catch
Rakes & Tongs
Bodies of Water
Atlantic Ocean, Great South Bay, Long Island Sound
Benthic Zone: The lowest level of a body of water, such as the bottom of an ocean, lake, or river.
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.