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Quahog Mercenari mercenaria
Littleneck, and Butter
ClamVery lean clams, with a sweet briny
taste, used in chowders, broth fried, fritters, raw on the half shell.
The principally come from Florida, Georgia, New York, New Jersey, Rhode
Island, Washington and Alaska.
Quahogs are classified into several sizes:
| Littlenecks |
1 1/2 to 2 inches across in the
shell. These are the most expensive and used on the half-shell
or steamed |
| Cherrystones |
Under 3 inches across, eaten raw on
the halfshell and cooked |
| Topnecks |
3 to 4 inches used for stuffed
clams |
| Chowder Clams |
The largest quahogs they must be
cooked as they are usually tough |
| Market Form |
Size per lb. |
Cooking Method |
Live -
in the shell
Fresh - shucked and shelled meats chopped and minced
Frozen - shucked, shelled meats, chopped or minced, breaded or
unbreaded strips.
Smoked |
Regular
littlenecks 280-300
Small littlenecks 360-400
Cherry Stone 160-190
Quahogs or Chowders 120-140 |
fried,
broil, saute, chowder, stew, steam, raw on half shell
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Because clams are filter feeders, they concentrate
toxins and bacteria from polluted waters. During outbreaks of red
tide (algal blooms) they also collect the microorganism that causes
paralytic selfish poisoning (PSP). For this reason you must only
purchase clams and other shellfish from reputable sources that you know
adhere to the federally mandated safeguards.
      
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