Three different names are applied to them, depending on their size.
Up to 2 ½ inches wide (6 cm), they are called Littlenecks (named after Littleneck Bay on Long Island, New York.) They can be eaten raw or cooked.
From to 2 ½ to 3 inches wide (6 to 7.5 cm), they are called Cherrystones (named after Cherrystone Creek, Virginia.) The clams need about 4 years of growth to get to this size. They can be eaten raw or cooked.
When Quahogs are over 3 inches (7.5 cm) wide, they are called Chowder Clams. They are tough, and so will need cooking in things like chowders or baked dishes.
Quahog Clams don’t need soaking; just scrub the shell.
Atlantic Littleneck Clams, 6 to 12 per pound (per half kilo);
Cherrystone Clams, 8 to 10 per pound (per half kilo);
Chowder Clams, 5 per pound (per half kilo);
Quahogs is pronounced co (to rhyme with “go”) hogs. Quahog is the name that the Algonquin Indians used for the clams.