Quahog (Chowder) Hardshell Clams - 4 Lb
Quahog (Chowder) Hardshell Clams - 4 Lb
USA Product
Wild Caught
Year Round
Unit Size: 4 Lb
4 Lb
$9.95
10 libras
$76.00
No se pudo cargar la disponibilidad de retiro
Known for their impressive size and robust flavor, quahogs are the largest variety of hardshell clams. Despite their size, these are the same species as their smaller relatives—the little necks, top necks, and cherry stones—but are simply allowed to grow to a mature, extra-large size.
While their smaller counterparts are prized for eating raw on the half shell, quahogs are best enjoyed cooked. Their large size and meaty texture make them the ideal foundation for a variety of hearty dishes:
- Chowder: Their tender meat and natural juices are the secret to a rich, authentic New England clam chowder. Simply chop the meat and use the clam liquor for a flavor base that is second to none.
- Stuffed Clams: The large shells are a perfect vessel for baking. Fill them with a savory mixture of breadcrumbs, herbs, and the chopped clam meat for a classic stuffed quahog.
Size: 4-5 In Width (1-2 Pieces Per Pound)
- Wild or Farmed: Wild
- Availability: Year Round
- Package Size: 4 lb
- Size: 4-5 In Width (1-2 Pieces Per Pound)
- Form: Live, in shell
- Harvest Area: East Coast: NC or MA
- Scientific Name: Mercenaria mercenaria
While both quahog and surf clams are excellent choices for a hearty clam chowder, they each bring a distinct character to the pot. The "best" clam for your chowder often comes down to your personal preference for flavor, texture, and the desired final result.
Quahog Clams: The Traditionalist's Choice
Quahog clams are a type of hardshell clam, and their larger, more mature size is what earns them the name "chowder clams." They are the same species as littlenecks and cherrystones, but simply allowed to grow bigger.
- Flavor Profile: Quahog clams are known for a deep, classic clam flavor that is clean, briny, and unmistakably "of the sea." This robust flavor is why they are the traditional choice for authentic New England clam chowder—it stands up beautifully to the rich, creamy base of the soup.
- Texture: Due to their size and age, the meat of a quahog is firm and chewy. This requires them to be chopped or ground before being added to a chowder, where they provide a satisfying, substantial texture that defines the traditional dish.
- Availability: While widely available in New England, quahogs may be less common in other parts of the country compared to surf clams, especially in their whole form.
Surf Clams: The Modern Chef's Favorite
Surf clams, also known as Atlantic surf clams or hen clams, are a different species from quahogs. They are the largest bivalve on the western North Atlantic coast and are a major commercial clam.
- Flavor Profile: Surf clams are often described as having a sweeter, more delicate flavor than quahogs. Some chefs prefer this, arguing it offers a more nuanced and "cleaner" clam taste that can shine through in a chowder without overpowering other ingredients.
- Texture: The meat of a surf clam is tender and sweet. Its texture holds up well to cooking but is not as firm as a quahog. This makes them a great option for a smoother, more refined chowder. Surf clams are also the source for many of the breaded clam strips you'll find, showcasing their versatility.
- Availability: Surf clams are more readily available than quahogs, especially in processed forms like canned or frozen minced clams. This accessibility has made them a popular choice for large-scale production and for home cooks looking for a convenient option.
Ultimately, both clams are fantastic for chowder, and your choice depends on whether you prefer the rich, traditional, and robust flavor of a quahog or the sweeter, more subtle profile of a surf clam.
Our live shellfish ship via Priority Overnight with gel packs to ensure maximum freshness and vitality upon delivery. We recommend cooking and enjoying your live shellfish within 1 to 2 days of arrival for the best quality and flavor.
Store immediately in the coldest part of your refrigerator. Do not put live shellfish in your freezer. Keep shellfish in an open-top container or bowl, never store them in sealed plastic bags or airtight containers, as live shellfish require oxygen. Never store live shellfish in standing tap water or ice water.
Shells should be closed, unless they are Live Scallops, Steamers, Razors, or Live Surf Clams as the shells naturally stay open and never fully close due to its anatomy. If any are open, give them a gentle tap and check for movement, if they don't pull shut, discard them.