Page Contents
11 types of clams and how to eat them
Clams are a popular seafood delicacy known for their delicious flavor and versatility in the kitchen. Whether steamed, fried, poached, or grilled, clams offer a wide range of culinary possibilities. Not only are they incredibly tasty, but they are also packed with essential nutrients that can benefit your health. In this article, we will explore 11 popular types of clams and discover the best ways to enjoy them.
1. Quahog Clams
Quahog clams, pronounced “kow-hog,” are a delicious variety of clams known for their sweet yet salty flavor. These clams can grow up to 5 inches in length, but the smaller ones are preferred for cooking. To prepare perfectly steamed quahog clams, start by washing them in cold water to remove any sand. Steam them for 5-7 minutes and serve with melted butter for a truly delicious seafood experience. You can also use quahogs in baked clam dishes, clam chowder, or grill them for a salty and buttery treat.
2. Littleneck Clams
Despite their name, littleneck clams do not actually have small necks. They are called “littlenecks” because of their smaller size compared to other types of clams. Littlenecks are technically a type of quahog, but their tender meat can be eaten raw or steamed. These clams are perfect for grilling, steaming, or even eating raw. With a subtle sweetness and salty notes, Littlenecks can be steamed and seasoned with butter for a quick and flavorful bite.
3. Razor Clams
Razor clams are a visually appealing clam species that resemble old-school razors. These clams are incredibly fast and have razor-sharp valves, so care must be taken when handling them. Razor clams can be fried or steamed and offer a unique combination of textures and flavors. The foot of a razor clam is chewy with a sandy flavor, while the center is green and sweet. Consider complementing razor clams with a rich sauce to enhance their mildly flavored flesh.
4. Cherrystone Clams
Cherrystone clams get their name from their natural habitat, the Cherrystone Creek Watershed. These clams are the older version of littleneck clams and can grow up to three inches in length. Cherrystones have a harder and chewier flesh than littlenecks, making them ideal for chowder and clam pies. To prepare cherrystone clams, soak them in salted water and brush the shells to remove any debris. Serve them with sautéed onions and a wine-based sauce for added flavor.
5. Manila Clams
Despite their name, Manila clams are not native to the capital of the Philippines. They were accidentally introduced into British Columbia waters from Japan in the 1930s and have since become an invasive species. These clams have distinctive purple shells with a yellow tinge and offer a remarkably sweet flavor and smooth texture. Manila clams can be boiled, poached, baked, or steamed, making them a favorite among chefs. Try them in a spicy clam recipe with spicy pork sausage, shallots and garlic for a flavorful meal.
6. Cockles
Cockles are commonly found along the shore and typically remain on the surface of low tidal areas. They are easy to collect and can be picked by hand or with a garden rake. While cockles were once considered a lower class food in British society, they have gained popularity and can now be found in fine dining restaurants throughout the UK. These heart-shaped mollusks turn orange when cooked and can be served with a savory garlic butter for a delicious treat.
7. Atlantic Surf Clams
New Englanders are familiar with Atlantic surf clams, especially in the form of fried clam strips. These clams are large, with bodies that can grow up to nine inches long. While the meat of Atlantic surf clams is not as tender as smaller clam varieties, they have a unique history. In the 1930s, a clam digger named Thomas Sofforon began frying strips of the tougher Atlantic surf clams, which caught the attention of the Howard Johnson’s restaurant chain. This led to a longstanding partnership between Sofforon and Howard Johnson’s that popularized fried clam strips.
8. Soft Shell Clams
Soft-shell clams, also known as steamers or longnecks, are a popular type of clam found along the Atlantic coast of North America. These clams have thin, brittle shells that are easy to crack open. Soft-shell clams are known for their tender and sweet flesh, which is often enjoyed steamed or boiled. They are a key ingredient in New England clambake, where they are cooked with lobster, mussels, and other seafood. Soft-shell clams can also be used in clam chowder, pasta dishes, or simply served with melted butter and lemon.
9. Geoduck Clams
Geoduck clams are known for their distinctive appearance and impressive size. They have long, siphon-like necks that can extend up to three feet in length. Native to the Pacific Northwest, geoduck clams have a mild and sweet flavor with a slightly crunchy texture. They are often thinly sliced and enjoyed raw in sushi or sashimi. Geoduck clams can also be quickly blanched, stir-fried, or used in chowders and seafood stews.
10. Mahogany Clams
Mahogany clams, also called gaper clams, are found along the Pacific coast of North America. They have beautiful mahogany shells and offer a slightly chewy, mildly sweet meat. Mahogany clams are versatile and can be prepared in a variety of ways, including steaming, baking, or grilling. They are often enjoyed with garlic butter or in pasta dishes, adding a unique flavor and texture to the meal.
11. Blood Clams
Blood clams, also known as “cockles of the sea,” are a type of clam with a deep red or purple color. They are found primarily in the waters of Southeast Asia and are often consumed raw or lightly cooked. Blood clams have a unique taste and texture, with a sweet and slightly salty flavor. They are commonly used in Chinese and Vietnamese cuisine, where they are stir-fried, added to soups, or included in seafood hot pots.
In summary, clams offer a world of culinary possibilities with their diverse flavors and textures. From the sweet and tender littleneck clam to the visually stunning razor clam and the impressive geoduck clam, each variety brings its own unique characteristics to the table. Whether you prefer them steamed, fried, poached or raw, clams are a delicious and nutritious addition to any seafood lover’s menu. So the next time you want to enjoy the taste of the sea, consider exploring the different types of clams and experimenting with exciting recipes to create a memorable dining experience.
FAQS
Are clams healthy to eat?
Yes, clams are very nutritious. They are a great source of vitamin B12, omega-3 fatty acids, and essential minerals. Clams can contribute to heart health, improve skin condition, and may even improve fertility in men.
What is the best way to cook clams?
The method of cooking clams depends on personal preference and the specific recipe. However, popular methods include steaming, roasting, poaching, grilling, and baking. Each method offers a unique flavor and texture profile to enjoy.
How can I tell if a clam is fresh and safe to eat?
When selecting clams, choose those that are tightly closed or close when tapped. Discard any clams with broken or cracked shells. After cooking, discard any clams that do not open as they may be spoiled. It’s important to buy clams from reputable sources and to make sure they are properly stored and handled.
Can I eat raw clams?
Yes, certain types of clams, such as littlenecks and razor clams, can be eaten raw. However, it is important to ensure that they are fresh and from reputable seafood suppliers. Raw clams are often served as part of seafood platters, sushi, or in dishes such as ceviche.
Can I freeze clams?
Freezing clams can affect their texture and flavor, so it is generally not recommended. However, if you must freeze them, it is best to shuck the clams, clean them thoroughly, and store them in an airtight container with their natural juices. Thawed clams are best used in cooked dishes rather than eaten raw.
How long does it take to cook clams?
Cooking time for clams depends on the method and size of the clams. Steaming littlenecks or other small clams usually takes about 5-7 minutes to open. Larger clams may take a little longer. It is important not to overcook clams as they can become tough and rubbery.