Quahog Clams

These are hard shell clams found on the eastern coast of America. They are round, and anywhere from 1 ½ inches to 6 inches wide (4 to 15 cm), depending on how old they are when harvested. Moon Snails often eat them, drilling small holes in the clams’ shells to get at them inside.

Three different names are applied to them, depending on their size.

Littleneck Clams

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.

Cherrystone Clams

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.

Chowder Clams

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.

Cooking Tips

Quahog Clams don’t need soaking; just scrub the shell.

Equivalents

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);

Language Notes

Quahogs is pronounced co (to rhyme with “go”) hogs. Quahog is the name that the Algonquin Indians used for the clams.