Types of Edible Clams

• Six basic types of edible clams are available in North America. The most common type, the Quahog or Atlantic Hard-Shell clam, comes in a variety of sizes, from tiny (10-12 per pound) to enormous (one or two per pound). Mahogany clams grow along the Atlantic coast and are stronger in flavor than Quahogs. Manila clams are found off the Pacific coast and are sweeter in flavor than Quahogs. Razor clams, with their elongated straight-edge razor-like shape, have a sweet flavor and are considered a delicacy in Asian cultures. Steamer, or Ipswich, clams have softer shells and a creamy texture. Finally, Geoduck clams are extremely large -- they usually weigh more than 2 pounds -- and have a crisp texture and mild flavor.
  
  

Clam Terminology and Size

• Many terms used according to local custom and by some food writers signify different clam types but are officially used in the seafood industry to indicate Quahog clams of different sizes. Littlenecks are the smallest variety, with 10-12 per pound, followed in increasing size by middlenecks (8-10 per pound), topnecks (5-7 per pound), cherrystones (about three per pound), and chowders (1-2 per pound).
  
  

Types of Baked Clam Preparations

• Baked clam recipes take a number of forms. Some involve a whole clam baked in its shell with substantial and flavorful toppings, such as herbed breadcrumbs. Others highlight the clams by roasting them alone on the half shell and topping them with a simple sauce, such as flavored melted butter. Other recipes involve chopped clams mixed with a bread-based stuffing, then baked on a half shell.
  
  

Baked Clam Preparations for Large Clams

• Large clams, such as chowder-size Quahogs, are generally chewier than small ones. For this reason, they are traditionally cut up or ground before cooking and serving. They are typically used in preparations like chowders and clam strips. They work well for baked clam recipes involving chopped clams, but are not recommended for recipes in which clams are served whole.
  
  

Baked Clam Preparations for Small Clams

• The smaller the clam, the more tender it generally will be. Thus, smaller clams like littlenecks are preferred for baked recipes in which clams are served whole. In general, clams bigger than a mouthful should not be used in such recipes.