In North America, seafood lovers have a wide range of clams available, with clam species varying by region.
Smaller clams such as littleneck and topneck quahog clams are often served steamed. To steam clams, wash and inspect each individual. Discard any clams that appear to be dead or have broken shells.
Heat a seafood steamer until steam forms. Clams should be added carefully. Some steamers have a drop in rack which allows quantities of clams to added.
For the best flavor and texture, clams should steamed just until they open. Overcooking can result in clams being chewy.
Small quahogs or other clams are delicious served with sides of melted butter, brown vinegar, cocktail sauce, or other condiments.