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Fresh Quahog clam meat on a preparation surface
Quahog Clam Meat

Quahog Clams: The Chowder Essential

Ingredients Meat and Fish

Description

Quahog clams (Mercenaria mercenaria), or hard-shell clams, are the iconic shellfish of the North American Atlantic coast. Known for their thick, sturdy shells and meaty texture, they are the backbone of classic seafood dishes like Clam Chowder. Depending on their size, they go by different names: Littlenecks (small and tender), Cherrystones (medium), and Quahogs or Chowder clams (large and meaty).

Why Choose Quahogs?

These clams offer a distinctively savoury, briny flavour that infuses broths with the essence of the sea. They are an incredible source of iron (exceeding even beef) and lean protein, making them a nutritious addition to any diet.

Culinary Uses

The size of the clam dictates its use:

  • Small (Littlenecks): Best steamed or eaten raw on the half-shell.
  • Medium (Cherrystones): Ideal for grilling or stuffing (Clams Casino).
  • Large (Chowders): Tougher meat that is best chopped and slow-cooked in chowders, fritters, and stuffing to become tender.

Health Benefits

Quahogs are a superfood from the sea. They are loaded with Vitamin B12 for energy and nerve health, selenium for immunity, and high-quality protein for muscle repair, all while being low in fat.

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