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Clams

Quahogs – Cape Cod, Rhode Island, Connecticut, Maine, Canada:
3.5”+ Width Across; 2”+ Hinge

Quahogs have large meats that are full of flavor. They are best known as a “chowder clam” but are also an excellent choice to use in clam cakes, stuffed clams, and clam sauce.

Cherrystones – Cape Cod, Rhode Island, Connecticut, Maine, Canada: 2.5” – 3.5” Width Across; 1.75” – 2” Hinge

Cherrystones are wonderful on the half shell, roasted, steamed, grilled, in chowders and Clams Casino. Their meats are firm and flavor intensive.

Top Necks – Cape Cod, Rhode Island, Connecticut, Maine, Canada: 2” – 2.5” Width Across; 1.25” – 1.75” Hinge

Slightly larger than Little Necks but smaller than Cherrystones, Top Necks are a tender and sweet hard shell clam. They are ideal for steaming, stuffing, as a base for sauce, baked, grilled, or just raw on the half shell.

Mid Necks – Cape Cod, Rhode Island, Connecticut, Maine, Canada: 1.5” – 2” Width Across; 1.25” – 1.5” Hinge

Mid necks are very versatile clams that are full of flavor. They can be used in just about any dish – ranging from raw bar to clams casino.

Little Necks – Cape Cod, Rhode Island, Connecticut, Maine, Canada: 1” – 2” Width Across; 1” – 1.25” Hinge

Size has nothing to do with taste when it comes to these clams. Their meats have a wonderful texture packed with a sweet, buttery flavor. Best served on the half shell, grilled or steamed and are ideal for clam sauces. (Little Necks are also referred to as Count Necks.)

Mahogany Little Necks – Maine, Canada

Mahogany clams named so because of their dark shell. Their meats are rich with brine and bring a robust flavor to any dish.

Soft Shell Steamer Clams – Cape Cod, Essex, Ipswich, Maine, Canada

Also known as “steamers” or “Ipswich Clams.” The best way to serve these tender and sweet clams is steamed with melted butter to dip, perfect for a New England traditional clambake.

Shucked Frying Clams – Cape Cod, Rhode Island, Essex, Ipswich, Maine, Canada

Freshly shucked, whole belly clams sold by the gallon or half gallon, available all year round.

Razor Clams – Cape Cod, Essex, Maine

These soft shell clams get their name from their unusual rectangular shape, similar to that of a straight razor. Their meats are firm with a moderate brine and clam flavor.

Blood Clams – Cape Cod, Virginia

Blood clams have long been considered a Chinese delicacy but are now sought after by many cultures. This blood-red shellfish has a truly unique taste not found in any other clam.

New Zealand Cockle

New Zealand Cockles have a petite, richly colored shell that houses it’s delicate and sweet meat. They are seen as a delicacy in New Zealand, throughout Europe, and the United States. A traditional way of eating cockles is just plain with vinegar. However, they are delightful in any shellfish dish and can be used together or in place of mussels, clams and oysters. Sold by the pound, available year round.

Manila Clams – West Coast

Manila clams are indigenous to Japan but were brought over the North America in the 1940s. Petite and extremely sweet, these clams are a welcome addition to any type of shellfish dish.

Minced Clams – Cape Cod, Rhode Island, Connecticut, New Jersey

If you love clams but hate prep work then these are for you! These Atlantic surf clams are packed in gallons and are restaurant-ready for your chowder, dips, sauce, stuffing, and more. Available year round.

Clam Strips – Cape Cod, Rhode Island, Connecticut, New Jersey

Atlantic surf Clam Strips are fresh and ready for your restaurant kitchen. Bursting with flavor, they are perfect for fried clams and fritters. Packaged in gallon containers, available all year.

Shucked Quahog Meat – Cape Cod, Rhode Island, Connecticut

Delicious and kitchen-ready, the meat is great for stuffed quahogs, chowders, and stews. Sold by the gallon, available throughout the year.Delicious and kitchen-ready, the meat is great for stuffed quahogs, chowders, and stews. Sold by the gallon, available throughout the year.