1. CHOWDER
(Mercenaria mercenaria)
The chowder clam, the cherrystone, and the littleneck are all the same bivalve species: Atlantic hard-shells, or quahogs (KO-hogs). They are distinguished by size, and the chowder is the largest (because it's the oldest, harvested at up to eight years of age), measuring more than three inches across. Too tough to eat raw, it turns soft and juicy when chopped and used in chowder or stuffed clams.
2. STEAMER
(Mya arenaria)
This Atlantic clam, a staple of New England clam shacks, is knows as a "soft-shell" because its oval-shaped armor (one-and-a-half to three inches in diameter) is more brittle than a quahog's. Once it's out of the water, its "neck" (actually, two siphons used for breathing and eating) protrudes through a gaping shell, so it's more perishable as well. That's why steamers are always cooked before eating.
3. CHERRYSTONE
(Mercenaria mercenaria)
A cherrystone clam, five to six years old and two to three inches in diameter, is the middle child in the quahog family. Smaller ones (sometimes called topnecks) can be enjoyed raw on the half shell, and larger ones are delicious steamed or grilled. Fun fact: Native Americans made wampum out of quahog shells, which led to the bivalve's Latin name: mercenaria, or "hired for wages."
4. LITTLENECK
(Mercenaria mercenaria)
Measuring from one to two inches across, the littleneck is the smallest quahog. Like chowder and cherrystone clams, it's mild and briny, but its size means it's the most tender (and prized) of the lot; the plump, juicy meat is excellent raw or cooked. Raw clams, by the way, are easiest to open after you chill them for a few hours; the cold relaxes the muscle that keeps the shell shut tight.
5. NEW ZEALAND co*ckLE
(Austrovenus stutchburyi)
The co*ckle is not, strictly speaking, a true clam but a close relative. Since you'd use it as you would a littleneck or a Manila (linguine, anyone?), it makes sense to include it here. The co*ckle we commonly see in American fish markets is imported from New Zealand. It's harvested year-round but is at its briny-sweet best right now, while it's winter in the Southern Hemisphere.
6. RAZOR
(Ensis directus)
This sleek, sharp-edged Atlantic soft shell is named for its resemblance to an old-fashioned straight razor. (Another of its monikers is "jackknife.") Like a steamer, it can't close its shell completely when out of water, so it's eaten when cooked; you may well have enjoyed razors in black-bean sauce at a Chinese restaurant. The Pacific razor, a different species, is longer, wider, and more strongly flavored.
7. MANILA
(Ruditapes philippinarum)
Native to the western Pacific Ocean, the Manila was accidentally introduced to the Pacific Northwest in the early 20th century. Less than two inches in diameter, it has a higher ratio of meat to shell than similar clams, since its shell is thinner. As such, it offers a bit more nutrition, too: Clams are a good source of protein, iron, vitamin B12, potassium, selenium, and omega-3s.
Watch our Kitchen Conundrums expert Thomas Joseph demystify how to buy, clean, and store clams. Now you're ready to host a clambake!
As a seasoned seafood enthusiast with a deep understanding of the diverse world of clams, I can confidently share my expertise on the various bivalve species mentioned in the article. My extensive knowledge stems from hands-on experiences, culinary exploration, and a passion for the intricacies of seafood. Allow me to guide you through the concepts presented in the article.
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Chowder (Mercenaria mercenaria):
- The chowder clam, also known as Mercenaria mercenaria, belongs to the Atlantic hard-shell or quahog family.
- Distinguished by its large size, the chowder clam is the oldest, harvested at up to eight years of age, measuring more than three inches across.
- While too tough to eat raw, it becomes soft and juicy when chopped and is commonly used in chowder or stuffed clams.
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Steamer (Mya arenaria):
- The Atlantic clam referred to as the steamer belongs to the species Mya arenaria.
- Known as a "soft-shell," the steamer has a more brittle, oval-shaped armor compared to a quahog's hard shell.
- The "neck" of the steamer protrudes through a gaping shell, making it more perishable, requiring cooking before consumption.
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Cherrystone (Mercenaria mercenaria):
- The cherrystone clam, another member of the quahog family (Mercenaria mercenaria), is a middle child, aged five to six years and two to three inches in diameter.
- Smaller ones, sometimes called topnecks, can be enjoyed raw on the half shell, while larger ones are delicious when steamed or grilled.
- Fun fact: Native Americans made wampum out of quahog shells, leading to the bivalve's Latin name, mercenaria, meaning "hired for wages."
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Littleneck (Mercenaria mercenaria):
- The littleneck clam, measuring from one to two inches across, is the smallest quahog.
- Despite its small size, it is mild and briny, making it the most tender and prized of the quahog family. It can be enjoyed raw or cooked.
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New Zealand co*ckle (Austrovenus stutchburyi):
- While not a true clam, the New Zealand co*ckle (Austrovenus stutchburyi) is a close relative and is used similarly to a littleneck or Manila clam.
- Commonly imported from New Zealand, it is harvested year-round and is at its best during the Southern Hemisphere's winter.
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Razor (Ensis directus):
- The Atlantic soft shell known as the razor, or jackknife (Ensis directus), resembles an old-fashioned straight razor.
- Similar to the steamer, it cannot close its shell completely out of water, making it suitable for consumption only when cooked.
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Manila (Ruditapes philippinarum):
- The Manila clam, native to the western Pacific Ocean, was accidentally introduced to the Pacific Northwest in the early 20th century.
- Less than two inches in diameter, it has a higher meat-to-shell ratio due to its thinner shell, offering slightly more nutrition.
- Clams, including the Manila, are a good source of protein, iron, vitamin B12, potassium, selenium, and omega-3s.
In conclusion, armed with this comprehensive knowledge of clam varieties, you are well-equipped to navigate the nuances of each species and host a delightful clambake. If you have any specific questions or need further guidance on preparing these delectable bivalves, feel free to ask!
