Quahog Hardshell Clams

Quahog Hardshell Clams

$19.95
$19.95
Shipping calculated at checkout.
Product of the USA

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. 

Harvested from the cold, nutrient-rich waters of the North Atlantic, our quahog clams possess a sweet, briny flavor and a firm, chewy texture that stands up beautifully to cooking. Their substantial size and high meat-to-shell ratio make them incredibly versatile and a favorite among chefs and home cooks alike.

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.

Clam Size: 4-5 In Width (1-2 Pieces Per Pound)

Unit Size: 10 Lb

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Package Size: 10 Lb

Harvest Area

North Carolina

Shipping & Refunds

Shipping & Storage Details:

All Intershells products are carefully packaged and shipped to ensure they arrive in perfect condition. We use industry-standard insulated containers, gel packs and/or dry ice to maintain the appropriate temperature during transit, guaranteeing freshness and quality. For optimal enjoyment, please store our products in your refrigerator or freezer immediately upon arrival and consume them by the "best by" date indicated on the packaging. Please review our "Shipping Policy" for more information about our 1 day & 2 day shipping options.

Refund & Return Policy:

We stand by the quality of our products and want you to be completely satisfied with your purchase. If for any reason you are not happy with your order, please contact our customer service team within 24 hours of receiving your delivery. We will work with you to resolve the issue, which may include a full refund to your original form of payment or a store credit for a future purchase. Please note that due to the perishable nature of our products, we may require a photo of the item in question to process your request.

Scientific Name

Mercenaria mercenaria

Quahog vs. Surf Clams: A Chowder Showdown

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.
Quahog Hardshell Clams

$19.95 USD

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