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Also called the quahog, this clam is usually about 4 inches wide with a thick
shell that is grayish white on the outside and white on the inside with a
purple patch near the rear. Its shells originally had a sacred significance
to the Indians; later the shells were used for wampum (money). The hard clam lives in sandy-bottomed bays and coves, and along beaches from Canada to Texas; however, they are found only sporadically north of Cape Cod. Recreational fishermen gather the clams with rakes and hoes, or simply by probing the bottom with their feet. At low tide, experienced gatherers can spot siphon holes on the bottom where quahogs are actively feeding. This species supports a substantial recreational and commercial fishery. There is a minimum legal size that varies from state to state. The smallest clams are called "little necks", next are the "cherrystones", and the largest is called a "chowder". In some markets, you may find "top necks" which fall between little necks and cherrystones. You may also find markets where top necks fall between cherrystones and chowders. The price of the clam is determined by its size -- the smaller the clam, the more expensive it will be in relation to the large chowder clam, which will be the least expensive. The reason for this pricing strategy is that the smaller the clam, the more tender and sweet it will be, and thus, the more desirable it will be. All of this depends, of course, on how you plan to prepare your clams. CULINARY DESCRIPTION All clams have a sweet, light flavor, but this is more evident in the smaller, more tender little necks. Steamed until they pop completely open, little necks have almost a buttery flavor. Larger clams don't seem as sweet because they are chewier. The chowder clams need to be chopped and cooked to help tenderize them; hence, as the name implies, they are best for clam chowder. The little necks are best for clams on the half-shell (raw) because they are the tenderest. But, of course, they also may be steamed with garlic and olive oil or a little wine for a delicious dish. Steamed little necks complement mussels very nicely; the two can be steamed together. Don't forget; you can use your microwave to steam oysters, clams, and mussels. No water is necessary. Place them in a shallow dish with the hinge toward the outside cover, vent, and microsteam on HIGH for 6-8 minutes. Cherrystones may also be used for clams on the half-shell, but they are typically used for baked clam appetizers such as clams casino. Chowder size are best if they are cut up or chopped and cooked. Smaller chowder clams may be cut into strips and breaded. Also, chopped clams are excellent for making a white sauce to top your favorite pasta. |
