| Market Names |
Clam, Quahog, Littleneck, Cherrystone, Topneck, Chowder Clam |
| Where Caught |
Canadian and U.S. Atlantic Coast |
| How Caught |
Aquaculture or Wild-capture by dredge, hand rake and tongs |
Hard-shell Clam - Atlantic
Hard-shell Clams (Mercenaria mercenaria) are bivalve mollusks, like Oysters and Mussels. They are found in coves, bays and estuaries along the Atlantic Coast from Canada to the Gulf of Mexico. They live burrowed into mud and sandy bottoms and stick their siphon up through the mud to suck water and food particles into the buried animal. Hard-shell Clams are wild-captured and farm-raised.
Hard-shell Clams are also known as Quahogs. However, they are generally known by names based on their size: Littlenecks, Cherrystones, Topnecks and Chowders. Littlenecks are the smallest followed by Cherrystones. These are the most popular and are often served raw. Chowders are the largest and generally used for chowders, soups, stuffed clams and other similar dishes. Depending on the market, Topnecks are sized between Littlenecks and Cherrystones or between Cherrystones and Chowders.
The Monterey Bay Aquarium Seafood WATCH® ranks farm raised Clams from around the world as “Best Choice” because “Clams are farmed in an environmentally responsible way.” The Monterey Bay Aquarium Seafood WATCH® ranks wild caught Hard-shell Clams from the U.S. Atlantic as a “Good Alternative” because they “reach maturity at an early age and are considered inherently resilient to fishing pressure.”
| Sources | |
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Species NameMercenaria mercenaria |
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SourceHard-shell Clams can be found from the Canadian Maritimes to the Gulf of Mexico but are less common further south. Most of the U.S. harvest comes from Massachusetts to Florida. Hard-shell Clams dig into mud and sandy bottoms of bays, coves and estuaries and live buried into the ground. |
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SeasonalityHard-shell Clams are available fresh and frozen year-round with the peak season from June to September. |
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Fishing MethodHard-shell Clams are wild-captured by scissor-like tongs, hand rakes and dredges. They are also farm-raised along the East Coast. |
| Features | |
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FlavorMany consider Hard-shell Clams to be among the best for raw half-shell clams. Hard-shell Clams have a mild, sweet and briny flavor and delicate texture. Larger Hard-shell Clams tend to have tougher meat than smaller ones. The raw meat is tender and plump and the cooked meat is soft and juicy. |
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Dietary InformationHard-shell Clams are low in saturated fat and high in protein and selenium. Per 100g raw, mixed species of clam: Source: USDA |
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AppearanceThe shells of Hard-shell Clams are off-white and oval with a purple stain on the inside. The raw meat is ivory to golden yellow with dark areas and the cooked meat is pale, pinkish-white. |
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FormHard-shell Clams are available live and frozen. They are sold frozen as IQF half or whole-shell, on the half-shell, and meats. |
| Uses | |
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PreparationSmaller Hard-shell Clams can be served raw, on the half-shell. Hard-shell Clams can be fried, steamed, baked, poached, sautéed, steamed or broiled. Larger Hard-shell Clams can be used in soups or chowders, stuffed, and in fritters. Clams cook quickly so be careful not to overcook. Do not use Hard-shell Clams that remain closed after cooking. These are dead and should be discarded. |
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SubstitutionSurf Clams and Soft-shell Clams can be substituted for Hard-shell Clams. |
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HandlingFresh Hard-shell Clams require handling at 35-40 degrees F. DO NOT refrigerate below 35F as this will kill them. Do not keep live Hard-shell Clams in an enclosed environment or submerged in water. Frozen Hard-shell Clams should be kept frozen until just prior to use to prevent bacteria from growing. Do not over thaw, refreeze or allow to sit in their own juice or water. |
| Market | |
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Sizes and CutsHard-shell clams can grow as large as 5 inches and are sold under names based on size. Due to management restrictions, those from northern waters tend to be harvested at a larger size than those from southern waters. |
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Pricing ScaleDue to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, availability and current pricing. |
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Shelf LifeHard-shell Clams have a longer shelf life than Soft-shell Clams out of water because Hard-shell Clams can completely close their shells. Fresh – Live Hard-shell Clams which have been handled and stored properly should retain optimum quality for 14 days from date of harvest. Frozen can be commercially stored for up to one year. |