Hard Clam

The hard clam (Mercenaria mercenaria), also known as quahog, is a thick-shelled bivalve native to the Northwest Atlantic, especially abundant along the Northeastern United States and Atlantic Canada. Size grades are commonly sold as littleneck (small), cherrystone (medium), and chowder (large), with smaller clams being tender enough for raw service and larger ones favored for cooked dishes. The meat is briny-sweet with a clean oceanic finish and a pleasantly firm, slightly chewy texture.

Hard clams are versatile in the kitchen: steam them just until they open, grill or bake them on the half shell, or chop the meat for chowders, pasta, and fritters. Purge live clams in lightly salted cold water to expel sand, discard any with cracked shells or that fail to close when tapped, and avoid overcooking to prevent toughness. Save the strained cooking liquor to boost the flavor of sauces and soups.