Guide: Clams (New England Species)

A Connoisseur's Guide

To New England's Most Popular Clams

Surf Clam
Steamer Clams
Razor Clams
Hardshell Clam

Handling & Storing Live Clams

It’s helpful to understand the differences between all the types of New England species of clams. Each clam has its own preparation techniques, uses, and taste and flavors. Before we dive into each species of clam, here are general tips on how to properly store your clams, regardless of its species.

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Storing Your Clams

Here are the general rules on storing live clams, any species.

Refrigerate Immediately

Remove the clams from their packaging and place them in a bowl in your refrigerator. The ideal storage temperature for live seafood is 38° - 42°F.

Keep Them Hydrated

All shellfish need to be kept properly hydrated. Cover the bowl with a moist paper towel to prevent the clams from drying out.

What To Avoid

Do NOT put them on ice. Freshwater will kill them.
Do NOT store them in a sealed bag. They need to breathe.
Do NOT store them in a warm or unrefrigerated environment.

Purging Your Clams

Purging is a simple, crucial step to remove any excess sand from clams, especially for softshell and razor clams, which live deep in the sediment.

How To Purge

About 15 minutes before cooking, place the clams in a bowl of fresh, cold water. This causes the clams to expel any remaining sand from their bodies.

Important Note

This short soak will not kill the clams. However, avoid soaking them overnight, as prolonged exposure to freshwater can be fatal.

Shucking Your Clams

This section is regarding Hardshell Clams & Surf Clams

Hardshell Clams

To get to the delicious clam meat, you'll need to shuck them. The recommended tool is a quahog knife.

Clean the Clam: Rinse the clam thoroughly to remove any dirt or particles.
Secure the Clam: Use a cloth or towel to hold the clam securely in your hand.
Insert the Knife: Insert the clam knife between the shells and wiggle it until you find and sever the adductor muscle.
Open the Shell: Once the muscle is cut, the clam will open. Cut the top and bottom muscles, then remove and discard the top shell.
Serve and Enjoy: The clam is now ready to be eaten!

Live Surf Clams

To shuck your live surf clams, the recommended tool to use is a clam knife.

Rinse Thoroughly: Rinse the entire surf clam to clean it of any sediments.
Sever the Adductor: Place the clam in your hand. Take your shucking tool and run it along the top of the shell to sever the adductor muscle (the part that attaches the meat to the shell). The top shell should then open with ease.
Remove the Meat: Run the shucking tool along the bottom of the shell to sever the remaining adductor muscle.
Clean Carefully: Remove the meat from the shell and clean it carefully by repeatedly flushing with water to remove all sediments.

North Atlantic Surf Clams

The North Atlantic surf clam (Spisula solidissima) is the largest of the New England clams and a powerhouse of the commercial fishing industry. Unlike other live clams, a surf clam's shells will not fully close on their own.

Appearance: These clams are quite large, with a thick, triangular, and yellowish-white shell. They can reach up to nine inches in length.

Habitat: They thrive in the sandy bottoms of the Atlantic Ocean, from the Gulf of St. Lawrence to Cape Hatteras, often in more turbulent waters.

Uses: Due to their substantial size and somewhat chewy texture, they are the primary source for many processed clam products, including the classic fried clam strips and hearty canned clam chowders. However, when fresh and alive, they are prized in high-end sushi and sashimi dishes, where they are known by their Japanese name, "Aoyagi."

Learn More Recipes

Hardshell Clams (Quahogs)

Hardshell clams (Mercenaria mercenaria), also known by their Native American name, "quahogs," are a staple of New England cuisine. They are known for their hardiness and long shelf life, making them a favorite for both home cooks and restaurants. The flavor of these clams can vary significantly based on their origin, with those from the cold, clean waters of the Gulf of Maine and Cape Cod often considered to have the best taste.

Appearance: They have a thick, durable, gray-to-white shell and are round or oval-shaped.
Habitat: Hardshell clams are found in the sandy or muddy bottoms of bays and estuaries. Their strong adductor muscle allows them to clamp their shells tightly shut, making them resilient and easy to transport.
Key Feature: The shell does not gape open when the clam is alive, a key indicator of freshness.

Serving Suggestions

Softshell Clams (Steamers)

Softshell clams (Mya arenaria) are a quintessential New England treat. Their name is a bit misleading, as their shells aren't truly soft, but rather thin and brittle, and their bodies are more delicate than their hardshell counterparts.

Appearance: Their shells are a pale, brittle grayish-white, and they have a distinctive, prominent "neck" or siphon that can't be fully retracted into the shell.
Habitat: They burrow deep into the mud and sand of coastal flats. This habitat is why they are often called "Ipswich clams," after the famous clam flats in Ipswich, Massachusetts.
Key Feature: The tell-tale "neck" or siphon that protrudes from the shell.

Boiled Steamer Clam Recipe Fried Clam Recipe

Razor Clams

Razor clams (Ensis directus) are another unique New England delicacy, prized for their sweet flavor and tender texture.

Appearance: They are easy to identify by their long, narrow, and rectangular shell that looks like an old-fashioned straight razor. The shell is very thin and fragile.
Habitat: They live vertically in the sand on beaches and can burrow incredibly quickly, making them a challenge for recreational diggers.
Key Feature: The unique shape of the shell, which allows them to burrow at remarkable speed.

Serving Suggestions