Clams have been valued in coastal communities for centuries, both for their flavour and nutritional benefits. From chowders to pasta dishes, these shellfish bring the taste of the sea to the table.
Understanding different varieties helps you cook and enjoy them with confidence.
This article is for general information only. Availability and preparation may vary depending on the region. Photos are illustrative and may not reflect exact outcomes.
1. Manila Clams
Manila clams are small but packed with sweet, briny flavour, making them a good choice for beginners. Originally from Asia, they are now common in North America and widely used by chefs.
Steam with garlic to highlight their natural taste, or add to pasta dishes like linguine alle vongole. They cook in just a few minutes, ideal for quick dinners.
2. Littleneck Clams
Littlenecks come from Atlantic waters and are often eaten raw or cooked. Their name comes from Little Neck Bay in Long Island, where they were first harvested commercially.
They shine on the half shell with lemon or hot sauce, but also work well in chowders or simply steamed with butter and herbs. Choose clams with tightly closed shells and a clean ocean scent.
3. Razor Clams
Pacific razor clams are known for their long shells and firm, sweet meat. They require careful cleaning but reward the effort with excellent flavour.
Coat lightly in flour and pan fry for a simple preparation. Many families collect razor clams during low tide, and the meat freezes well for later use.
4. Cherrystone Clams
Cherrystones are medium-sized clams, larger than littlenecks but smaller than chowder clams. Their name comes from Cherrystone Creek in Virginia.
They can be grilled with herb butter or baked with breadcrumbs and bacon. Buy clams that close tightly when tapped and store under a damp cloth in the fridge.
5. Quahog Clams
Quahog clams, also called hard clams, are native to the Atlantic coast and recognised for their thick, durable shells. They have been harvested for centuries by indigenous peoples and coastal communities.
In cooking, quahogs are often used in chowders and stuffed dishes, valued for their chewy texture and mild, sweet flavour. Larger specimens, known as chowder clams, provide a hearty base for traditional recipes.
6. Butter Clams
Butter clams, found along the Pacific Northwest coast, are valued for their rich flavour and tender texture. Their sturdy shells provide protection from predators, making them a resilient species in coastal habitats.
In the kitchen, butter clams are highly versatile. They can be steamed, grilled, or baked, and their naturally buttery taste pairs well with sauces made from wine and garlic.
7. Steamers (Soft Shell Clams)
Steamers are a New England tradition, known for their thin, brittle shells and exposed necks.
They are usually steamed in beer or white wine and served with butter and broth for dipping. Always purge them in salt water before cooking to remove sand.
8. Cockles
Cockles are small, heart-shaped clams with tender meat and a slightly mineral taste. They have been gathered along European coasts for thousands of years.
Quick cooking preserves their texture. Add to paella at the end of cooking or toss with pasta and wine for a simple meal.
9. Mahogany Clams
Mahogany clams are older hard-shell clams with reddish-brown shells and a strong flavour. They are the largest size category of quahogs.
Their firm texture makes them well suited to chowders, fritters, and stuffed clam recipes. Chefs often choose them for dishes that require longer cooking.
10. Blood Clams
Blood clams are recognised for their distinctive red interior, caused by hemoglobin-rich blood – an uncommon trait among bivalves. Native to the Indo-Pacific, they thrive in warm, shallow waters.
They are valued for their unique flavour but must be prepared carefully due to health concerns. When handled correctly, they can be a notable addition to seafood dishes.
