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There are several different species of clams bought and consumed throughout the United States. They are harvested in three different varieties; hard shell, soft shell and surf. East Coast hard shell clams are both wild harvested and farm raised from Florida to Maine with the largest production coming from South Carolina to Rhode island. Sizes include little necks, which are the smallest and most expensive, these are commonly used for steaming. Top necks which are slightly larger, and most commonly used as half shells, cherrystones are the next size up and chowders which are the largest and toughest, are always used chopped, these are the least expensive. Soft shell clams are generally sold live as steamers or frozen for frying. Soft shell or Ipswich clams as they are known, have sporadic availability. Atlantic surf clams are harvested deep at sea and are used mainly by processing houses for soups and strips.
PRODUCT FORMS
Hard shell and soft shell clams are both sold live by the bushel or half bushel and in shucked gallons either whole, chopped, minced or
as strips.
PREPARATION
Hard shell clams are prepared in different ways according to size. Little necks are usually served as steamers, top necks are usually served on the 1/2 shell either raw or cooked. Cherries and chowders are used chopped in baked dishes, chowders or stews. The shelf life varies with species. Hard shells have a 10 to 12 day shelf life and soft shells have a 7 day shelf life, both under proper refrigeration.
NUTRITIONAL INFORMATION
The nutritional profile varies by species and of course size of clam. For example, surf clams, the highest in calories, have 102 per 3 1/2 oz serving while little necks, the lowest, have 11 calories per serving.
VARIETIES
- Clams - Littlenecks
- Clams - Top Necks
- Clams - Cherrystones
- Clams - Chowders
- Clams - Mahogany 1/2 Bu
- Clams - Mahogany Full Bu
- Clams - Steamers 1/2 Bu.
- Clams - Steamers Bu.
- N.Z. Cockles
- Periwinkles
- N.Z. Periwinkles
- Razor Clams, Bu
- Manila Clams