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Seafood Information

By daybreak
Published: March 3, 2007
Updated: August 7, 2008
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Hard Clams

The hard clam or chowder clams is the most common clam found in the USA. Seafood markets classify hard clams corresponding to their different sizes. The smallest clams are called littlenecks. Larger are topnecks, cherrystones and the largest size are called quahogs or chowder clams.

Littlenecks and topnecks are served raw on a half-shell, with cocktail sauce or lemon slices. Littlenecks are steamed and dipped in butter or vinegar or used for clams casino. Hard clams are used in such dishes as clam chowder, stuffed clams, or diced and used in other seafood dishes.

Ocean Quahogs

The ocean quahog is also known as a mahogany clam, mahogany quahog, black quahog and black clam. Quahogs reach 3-6 inches. The ocean quahog is a slow growing clam that matures in twenty to forty years. Some may live as long as 200 years.

The meat of the ocean clam is firm and pinkish with a somewhat stronger taste than inshore clams.These clams are generally minced, chopped or cut into strips before they are suitable for the table. They are used in clam recipes such as chowders, linguine and other dishes.

 

Surf Clams

The Atlantic surf clam is harvested commercially off the Northeast USA coast, including waters off New York, New Jersey Maryland, Virginia and on the Georges Bank. They are also known as a skimmer, hen clam, sea clam, giant clam and bar clam. Surf clams range from 4 to 8 inches in length.

Surf clams are processed into breaded fried strips, chopped and canned or for their clam juice. The meat is sweet and delicately flavored. They are used in a variety of clam recipes such as chowders, bisques, linguine and other dishes. In addition to being a popular seafood product, surf clams are also prized as fishing bait.

 

Soft Shelled Clams

The soft-shell clam is a thin shelled clam that is usually 3-5 inches
long. The shells are white and elongated with the siphon or snout hangs
out. Soft-shell clams grow to 5 inches across, but are usually harvested before reaching this size. Two to 3 inches is more common. Soft shelled clams are also known as manninose, piss-clam, long-neck clam, steamer, Ispwich clam, and belly clam.

The soft-shell clam is found from Labrador to North Carolina. Clam rigs or clam dredges are used to harvest soft shell clams. Special boats are equipped with hydraulic clam rigs. The boats have a long conveyor that hangs on the side of a workboat. The front end is lowered to the bottom where high pressure water jets, are located on the front end of the conveyor wash the clams out of the bottom, pushing them up onto the chain mesh conveyor belt which takes the clams to the surface where the waterman picks out the legal clams.

Soft clams are sold live in the shell or shucked. A live clam will show movement; the snout (neck) will move if you touch it, and the shells will try to close if you pick up the clam. Scrub and rinse the clams before cooking them. Soft shelled clams may be purged in cold saltwater for about two hours to allow the clams to expel sand. Soft shelled clams are served steamed or used in chowders and other clam dishes.

Geoducks

The geoduck clam (pronounced "gooey­duck") is the largest burrowing clam in the world. Geoducks weigh from 1-3 pounds and can live well over 100 years. Geoducks are harvested in deep waters by professional divers. Geoducks are marketed in the United States as "king clam." They are considered a delicacy in Asian cuisine and are sold in the USA or to Asian countries.

The most highly sought part is the neck, which may be up to 24-inches when fully extended. The neck meat is used in sushi or minced into patties and quick fried. The mantle section is also diced and used in chowders or other clam dishes.

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