The littlenecks were wonderful and sweet, while the mahogany clams were good but stronger tasting, perhaps a bit saltier, and definitely tougher. In part they may have been tougher as they were larger as the pictures show.
What are mahogany clams?
Mahogany clams are Ocean Quahog s, Arctica islandica. To the side you'll see Maine mahogany clams with two littleneck clams on top to show relative sizes. The mahoganys ranged from 2 1/4 to to 2 1/2 inches across.
What is a littleneck clam?
Littleneck clams, named for Littleneck Bay on Long Island, are the smallest, most delectable, and most expensive of the quahog clams.
What are the different types of clams?
From smallest to largest, generally, countneck, littleneck, topneck, cherrystone, and chowder all describe different widths of the clam—and the word "quahog" itself is sometimes used specifically to describe chowder clams.
What is the difference between ocean quahog and littleneck?
The Ocean Quahog, Arctica islandica, is the larger and often confused with the smaller Quahog, Mercenaria mercenaria, which is also called a Littleneck or Cherrystone depending on size. Mahogany clams are Ocean Quahogs, Arctica islandica.
What do mahogany clams taste like?
Mahogany clams, which are very similar to the littlenecks clams grown in the southern waters, are named for their deep golden mahogany colored shell. Mahogany clams possess a flavor similar to that of a Littleneck, only slightly higher in salinity.
What is a mahogany clam?
Mahogany clam is the name for small ocean quahogs harvested from Maine's coastal waters. Ocean quahog are found from Iceland to North Carolina from nearshore to deep waters in mostly sand bottom. Ocean quahogs are among the longest-lived marine organisms in the world, capable of living longer than 200 years.
What is the best tasting clams?
(Mercenaria mercenaria) Measuring from one to two inches across, the littleneck is the smallest quahog. Like chowder and cherrystone clams, it's mild and briny, but its size means it's the most tender (and prized) of the lot; the plump, juicy meat is excellent raw or cooked.
What are mahogany littleneck clams?
Mahogany clams, also known as Maine Ocean Quahogs, are much smaller hard shell clams. These clams get their names from their rich mahogany color. While very similar to Cherrystone clams, Mahogany clams offer a much saltier flavor profile.
Are mahogany clams any good?
They do not taste as good plain, but can be prepared quite well, and have their uses in the kitchen. First I grilled a couple of each and ate them plain. The littlenecks were wonderful and sweet, while the mahogany clams were good but stronger tasting, perhaps a bit saltier, and definitely tougher.
Are mahogany clams good to eat?
The clam, sometimes seen as a poor cousin to the oyster, can also be enjoyed both raw and cooked. Best raw are tiny littlenecks or mid-sized cherrystones. Others, like quahogs or mahogany, are too chewy to be eaten raw, but are perfect for chowders and other cooked preparations.
What is the most expensive clam?
"Of all the clams, Geoduck has the cleanest and truest flavor of the sea," says Cimarusti. "I love, love, love them." The extremely phallic-looking clam is native to western Canada and the Pacific Northwest and is the largest — and most expensive — clam, prized by seafood-loving chefs around the world.
What clams are not edible?
Unlike crabs, you won't be able to eat the entirety of a soft shell clam. The clamshell is thinner and more brittle than its hard shell cousins, but not edible. Shell colors are typically shades of white and gray, with a chalky appearance.
What is the most common clam?
QuahogsOn the Atlantic coast where clams reign, the most common variety of hard-shell clam is the quahog (pronounced KWAH-hahg) with its thick, tough, pale-colored shell. Quahogs are sold according to size, and their size determines how they're best eaten.
How do you cook mahogany little neck clams?
Add the water and wine to a small sauté pan, and bring to a full boil for approximately two minutes to reduce the amount of liquid. Add the clams, bring back to a boil and cook for about 7 to 10 minutes (They are done when they are open. Discard any clams that didn't open).
How do you clean mahogany clams?
0:181:55How to Clean Clams - YouTubeYouTubeStart of suggested clipEnd of suggested clipClean water to get rid of all the grid. Exactly. Take the clams out. Instead of dumping the bowlMoreClean water to get rid of all the grid. Exactly. Take the clams out. Instead of dumping the bowl this way if you dump the bowl you're dumping the grit in the sand from the clams back on top of them.
What are the smallest clams called?
From smallest to largest, generally, countneck, littleneck, topneck, cherrystone, and chowder all describe different widths of the clam—and the word "quahog" itself is sometimes used specifically to describe chowder clams.
How long boil mahogany clams?
Add the water and wine to a small sauté pan, and bring to a full boil for approximately two minutes to reduce the amount of liquid. Add the clams, bring back to a boil and cook for about 7 to 10 minutes (They are done when they are open. Discard any clams that didn't open).
What are the best clams for steaming?
Steamers, littlenecks, and cherrystones are the best clams for steaming. There are two basic types of clams to choose from: soft and hard. Soft-shell clams—a misnomer because their shells aren't soft at all—have a small necklike siphon sticking out between their shells. They're also known as steamers.
What's the difference between steamers and clams?
In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England. Hard shell clams, sometimes known as quahogs, can also be steamed.
What are top neck clams good for?
Topneck clams are hardshell clams with a sweet briny ocean flavor. These are a size in between littleneck and cherrystone clams. Since they are a bit larger, they are slightly chewier than littlenecks. The topneck clam's larger size makes them great for stuffing and broiling.
What is a littleneck clam?
The term “littleneck” actually refers to the size of the clams, not to a specific variety. The actual species, Mercenaria mercenaria, is a hard-shell mollusk native to the eastern coasts of North and Central America. In fish markets, the hard clam is sold in various sizes starting with countnecks or peanuts, followed by topnecks, cherrystones, and quahogs (also called chowder clams).
What is a Manila clam?
Manila clams are small and sweet and can be steamed, sauteed, or added to soup, or eaten on the half shell.
Where do clams live?
Also called soft-shell, Ipswich, or Essex clams, the species Mya arenaria is mainly found in New England, where clams live buried in the sediment on tidal flats. Their shells are very thin and easily broken (hence the name “soft-shell”) and they can be served a variety of ways including in chowder, fried, or steamed. Steamers have a piece of “neck skin” that can hold some sand, so they must be cleaned well and the piece of skin removed before eating.
What to do with fried clams?
Eat them with just a squirt of lemon juice or dip them into homemade tartar sauce, malt vinegar, ketchup, remoulade, or hot sauce. Get the New England Style Fried Clams recipe.
What is a quahog?
The quahog (pronounced coe -hog) is a species of hard-shelled clam and the one we most commonly enjoy in our chowders and po boys. All those other names – from little neck on up – are this same species of clam and just refer to how large the clam has grown. Little Neck: The smallest size of clam, amounting to 7-10 clams per pound.
How many cherry stone clams per pound?
Cherry Stone: A little larger, you’ll get 6-10 cherry stone clams per pound.
Who is Emma Christensen?
Emma Christensen. Contributor. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories. Save Comments. Watch More Kitchn Videos.
How big are littleneck clams?
Measuring 1-1/2 to just over 2 inches across and weighing a mere 1-to 2 ounces each, these tender little clams are the best for eating raw, steaming whole, or adding whole (steamed in their shells) to dishes such as pasta sauce or seafood stew.
What is a longneck clam?
This neck (or foot, as it’s sometimes called) is used to siphon and release ocean water and earns these clams the nicknames longneck clams or pisser clams.
How much does a chowder clam weigh?
Chowder clams can be as big as your fist and weigh anywhere from 5 ounces and up (a single chowder clam often weighs over 1/2 pound).
What is the most common type of clam?
On the Atlantic coast where clams reign, the most common variety of hard-shell clam is the quahog (pronounced KWAH-hahg) with its thick, tough, pale-colored shell. Quahogs are sold according to size, and their size determines how they’re best eaten.
What is the best size for a cherrystone clam?
Cherrystone clams are the next size down of quahogs, less than 3-inches across and in the 2- to 4-ounce range. These are sweeter and more tender than larger clams and are excellent for stuffing and broiling. They are sometimes eaten raw, although some people consider cherrystones just a bit too large to be eaten on the half shell.
How to tell if a clam is dead?
When buying live clams, tap the shells to detect some movement—a retraction of the neck for soft-shell clams or the snapping closed of the shells for hard-shells. If the clams don’t respond, they’re dead, or dying, and should not be eaten. Store clams in an open bag in the refrigerator.
What is a surf clam?
Surf clams or hen clams are a large variety of hard-shell clam with very pale, triangular shells, but they’re rarely sold retail in their whole form. Because of their size and subsequent toughness, surf clams are most often processed and sold in cans and frozen as chopped clams.
What is a soft shell clam?
This Atlantic clam, a staple of New England clam shacks, is knows as a "soft-shell" because its oval-shaped armor (one-and-a-half to three inches in diameter) is more brittle than a quahog's. Once it's out of the water, its "neck" (actually, two siphons used for breathing and eating) protrudes through a gaping shell, so it's more perishable as well. That's why steamers are always cooked before eating.
How old are cherrystone clams?
A cherrystone clam, five to six years old and two to three inches in diameter, is the middle child in the quahog family. Smaller ones (sometimes called topnecks) can be enjoyed raw on the half shell, and larger ones are delicious steamed or grilled. Fun fact: Native Americans made wampum out of quahog shells, which led to the bivalve's Latin name: mercenaria, or "hired for wages."
What is the smallest quahog?
Measuring from one to two inches across, the littleneck is the smallest quahog. Like chowder and cherrystone clams, it's mild and briny, but its size means it's the most tender (and prized) of the lot; the plump, juicy meat is excellent raw or cooked.
What is the name of the soft shell that is similar to a straight razor?
The Pacific razor , a different species, is longer, wider, and more strongly flavored.
Is a clam a bivalve?
The chowder clam, the cherrystone, and the littleneck are all the same bivalve species: Atlantic hard-shells, or quahogs ( KO-hogs ). They are distinguished by size, and the chowder is the largest (because it's the oldest, harvested at up to eight years of age), measuring more than three inches across. Too tough to eat raw, it turns soft and juicy when chopped and used in chowder or stuffed clams.
Where did Manila clams originate?
Native to the western Pacific Ocean, the Manila was accidentally introduced to the Pacific Northwest in the early 20th century. Less than two inches in diameter, it has a higher ratio of meat to shell than similar clams, since its shell is thinner.
Is clam a good source of iron?
As such, it offers a bit more nutrition, too: Clams are a good source of protein, iron, vitamin B12, potassium, selenium, and omega-3s. Watch our Kitchen Conundrums expert Thomas Joseph demystify how to buy, clean, and store clams. Now you're ready to host a clambake!
How to keep clams from gritting?
If you forage the clams yourself, you want to purge them by scrubbing them and then soaking them in clean, sand-free seawater for about half an hour. This will help keep your clam dishes grit-free. While most fishmongers will purge clams for sale, purging them again in salted water to make sure will save you the extraordinary terrible-ness of biting into a gritty clam. Once purged, or if you choose to take a chance and trust your fishmonger’s purging abilities, cover them in a wet towel in your fridge and try to eat them as soon as possible, as they deteriorate rapidly after harvest.
What is the name of the clam that is the smallest to largest?
From smallest to largest, generally, countneck, littleneck, topneck, cherrystone, and chowder all describe different widths of the clam—and the word "quahog" itself is sometimes used specifically to describe chowder clams.
What is the smallest quahog?
While countneck are the smallest legally harvestable kind of quahog, littlenecks are the smallest commonly seen on menus and in stores. Named after Little Neck Bay on Long Island, these guys are usually about one and half inches wide, and usually show up steamed open and served with a light sauce or in clams casino.
How big are clams on the grill?
At about two and a half inches wide, these grill up nicely and work for pasta sauces, while still being palatable served raw on the half-shell (the bigger clams get, the more people tend to shy away from eating them raw), but they are also the perfect size for stuffing and broiling.
How big is a quahog?
Starting at over three-inches wide, one clam can weigh as much as a half-pound.
Where do cockles come from?
But commercial cockles tend to be rare in the US: Though they grow up and down the West Coast, in New England, and on the Gulf of Mexico, you’re more likely to see a canned, imported version from Spain or farmed New Zealand cockles in a grocery store than fresh ones from our shores.
Is quahog a queen?
On the East Coast, the quahog is queen, shucked and swimming in its own brine on ice at raw bars, stewed in chowders, baked in the shell, steamed in a wine-rich broth, or made into a sauce that gets tossed with linguine. Of course, in certain quarters of the Northeast (and some minds), it’s soft-shell clams that can’t be beat, ...
What is a littleneck clam?
Littleneck clams are members of the Veneridae family, a large family of mollusks that includes many commercially valuable species. “Littleneck” is not a taxonomic classification, and people use it in varying ways in different parts of the world to refer to several different clam species.
What is the shape of a clam?
These clams are bivalve mollusks, meaning that they have a two part shell with a more or less symmetrical top and bottom. They are also roughly circular in shape, in contrast with more oblong edible mollusks like soft-shell clams. The shell is usually ridged, sometimes quite deeply, and it is pale gray to green in color.
Where should clams be stored?
Clams should be stored in a refrigerated area in a colander to stop liquids from pooling.
What degree does Mary McMahon have?
Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors. Mary McMahon. Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer.
Is a littleneck clam hard shelled?
This little known plugin reveals the answer. Littleneck clams are also hard shelled, meaning that their shells are firm and tough to crack. So-called “soft-shelled” clams have more brittle shells that are subject to breakage, although they are far from soft in the conventional sense.
Do people eat mollusks?
People have eaten various mollusks for centuries, both raw and cooked and in a wide range of recipes. In the case of littleneck clams, people burrow for the shells in intertidal zones or estuaries, where the mollusks bury themselves in deep sand and mud, filtering tidal waters for nutrients and necessary oxygen.