Exploring the Fascinating World of Clams: Types, Benefits, and Culinary Uses

September 25, 2024

The Complete Guide to Clam Types: Varieties, Nutrition, and Three Recipes Including New England Clam Chowder

Clams are one of the most diverse shellfish categories in the seafood world — ranging from the tiny, delicate littleneck (best eaten raw) to the massive geoduck (up to 6 lbs, prized in Japanese and Chinese cuisine for its sweet, crunchy siphon). Each variety has a distinct flavor profile, texture, and best cooking method. This article covers the six most important clam varieties available in North American markets, the nutritional case for eating clams regularly (led by their extraordinary vitamin B12 content), and three complete recipes — including a New England clam chowder that is the featured recipe for this article.

🔗 Clams at Global Seafoods | Geoduck | Gooseneck Barnacles

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Six Clam Varieties: Flavor, Size, and Best Uses

1. Littleneck Clams (1–2 inches)

Species: Mercenaria mercenaria (hard-shell, East Coast) or Protothaca staminea (Pacific littleneck, West Coast). Flavor: the sweetest and most delicate of the hard-shell clams; mild, briny, and tender. Texture: very tender; the most delicate texture of any hard-shell clam. Best uses: raw on the half-shell (the classic choice for raw bars); steamed with white wine and garlic (the shells open quickly — 5–6 minutes); clams casino; light pasta dishes (linguine alle vongole). Not suitable for: chowder (too small and too expensive; the meat shrinks significantly when chopped); stuffed clams (too small to stuff). Note: Pacific littlenecks are a different species from East Coast littlenecks; they are slightly chewier and more mineral in flavor.

2. Cherrystone Clams (2–3 inches)

Species: Mercenaria mercenaria. Flavor: slightly more pronounced than littlenecks; sweet and briny with a mild mineral note. Texture: tender but with slightly more chew than littlenecks; holds its shape well during cooking. Best uses: the most versatile size; raw on the half-shell; steamed; grilled; baked; stuffed clams (large enough to stuff); the best all-purpose clam. Cooking time: 7–10 minutes to steam open (slightly longer than littlenecks due to thicker shells). 🔗 Cherrystone Clams at Global Seafoods

3. Quahog / Chowder Clams (>3.5 inches)

Species: Mercenaria mercenaria. Flavor: the most intensely flavored hard-shell clam; strong, briny, and slightly chewy. Texture: tough when eaten whole; must be chopped or minced for most preparations. Best uses: New England clam chowder (the traditional choice; the large size means more meat per clam; the strong flavor holds up to cream and potatoes); stuffed quahogs (baked stuffed clams); clam sauce for pasta (chopped). Not suitable for: raw consumption (too tough); steaming whole (the shells take very long to open and the meat is tough). Note: quahogs are the most affordable hard-shell clam per pound of meat; they are the economical choice for chowder.

4. Manila Clams (1–1.5 inches)

Species: Ruditapes philippinarum (introduced to the Pacific Northwest from Asia in the 1930s). Flavor: slightly sweeter than East Coast littlenecks; mild and delicate with a clean, briny finish. Texture: very tender; thin shells. Best uses: steaming with sake, ginger, and soy sauce (the classic Japanese preparation); steaming with white wine and garlic; linguine alle vongole; any preparation where quick cooking and delicate flavor are desired. Cooking time: 4–5 minutes to steam open (the fastest-cooking clam due to thin shells). Note: Manila clams are the most widely farmed clam on the West Coast; they are sustainably produced and widely available year-round.

5. Razor Clams

Species: Siliqua patula (Pacific razor clam) or Ensis directus (Atlantic razor clam). Flavor: sweet, mild, and slightly briny; less intensely flavored than hard-shell clams. Texture: soft and slightly chewy; the siphon (neck) is firmer than the body. Best uses: pan-fried (the classic Pacific Northwest preparation — dredged in seasoned flour or panko and fried in butter; the most popular way to eat razor clams on the West Coast); grilled; incorporated into chowder or seafood stews. Note: razor clams are harvested seasonally on Pacific Northwest beaches; they are a beloved regional delicacy; they must be cleaned and shucked before cooking (the shell is not eaten).

6. Geoduck (up to 6 lbs)

Species: Panopea generosa. Flavor: sweet, clean, and intensely oceanic; the siphon (the long neck that extends from the shell) has a firm, crunchy texture and a sweet, briny flavor that is prized in Japanese and Chinese cuisine. Texture: the siphon is firm and crunchy (similar to abalone); the body meat is softer and more tender. Best uses: raw sashimi (the siphon, thinly sliced; the most prized preparation in Japanese cuisine); hot pot (thinly sliced siphon cooked briefly in broth); stir-fry (body meat); ceviche. Not suitable for: long cooking (the siphon becomes tough when overcooked; it should be cooked for no more than 30–60 seconds in hot liquid). 🔗 Geoduck at Global Seafoods

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Nutritional Profile of Clams

Per 3-oz (85g) cooked serving:

• Vitamin B12: ~84mcg (~3,500% of the daily value) — clams are the single richest dietary source of vitamin B12 of any commonly eaten food; a single 3-oz serving provides more than 35 times the daily requirement; this is the most important nutritional fact about clams
• Iron: ~12mg (~65% of the daily value) — one of the richest heme iron sources available; the vitamin C in clams enhances iron absorption
• Selenium: ~40mcg (~70% of the daily value)
• Protein: ~11–14g (complete protein; all nine essential amino acids)
• Calories: ~63–70 kcal (very low calorie for the nutrient density delivered)
• Omega-3 (EPA+DHA): ~200–300mg per 3-oz serving — a moderate amount; meaningful but not a primary omega-3 source compared to fatty fish

The American Heart Association recommends eating seafood like clams at least twice a week for cardiovascular health.

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How to Select, Store, and Clean Clams

Selecting

Shells should be closed or close when tapped; clean, briny ocean smell; no cracked shells; heavy for their size. Discard any that do not close when tapped or that smell off.

Storing

Bowl or colander covered with a damp cloth at 35–40°F; do not store in airtight containers or submerged in fresh water; use within 2–3 days.

Purging (for sandy clams)

Soak in cold salted water (1 tbsp salt per quart of water) for 20–30 minutes; the clams filter the clean water and expel sand; rinse well before cooking. Farmed clams (Manila, cherrystone) are generally cleaner and may not need purging; wild-harvested clams (razor clams, wild littlenecks) benefit most from purging.

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Three Complete Clam Recipes

Recipe 1: New England Clam Chowder (Featured Recipe)

Serves: 6 | Time: 45 minutes | Best for: the definitive American clam preparation; thick, creamy, and deeply flavored; the featured recipe for this article

Note on clam choice: use quahogs/chowder clams (chopped) for the most authentic flavor and the best value; cherrystone clams (chopped) work well and are more widely available; canned chopped clams (with their juice) are an acceptable substitute and significantly reduce prep time.

Ingredients

• 3 lbs live quahog or cherrystone clams (or 3 cans (6.5 oz each) chopped clams with juice)
• 4 slices thick-cut bacon, diced (or 4 oz salt pork, diced)
• 1 large onion, finely diced
• 3 stalks celery, finely diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into ½-inch dice
• 2 cups clam juice (from steaming the clams, or bottled)
• 1 cup chicken broth or fish stock
• 2 cups heavy cream
• 1 cup whole milk
• 2 bay leaves
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and white pepper
• Fresh flat-leaf parsley, chopped, for garnish
• Oyster crackers for serving

Instructions

1. Steam the clams (if using live): place clams and 1 cup water in a large pot; cover; steam over high heat 8–10 minutes until all clams open; discard any that do not open; remove clams from shells; chop the meat roughly; strain and reserve all the steaming liquid (clam juice) — this is the most flavorful part of the chowder
2. In a large, heavy pot (Dutch oven) over medium heat, cook the bacon until crispy and the fat has rendered; remove bacon with a slotted spoon; set aside; leave the bacon fat in the pot
3. Add onion and celery to the bacon fat; cook 5–6 minutes until softened; add garlic and cook 1 minute; add thyme and bay leaves
4. Add flour; stir to coat the vegetables; cook 1–2 minutes (this cooks out the raw flour taste and creates a roux that will thicken the chowder)
5. Add clam juice and chicken broth gradually, stirring constantly to prevent lumps; bring to a simmer
6. Add potatoes; simmer 12–15 minutes until the potatoes are just tender (a knife should meet slight resistance — they will continue cooking in the cream)
7. Add heavy cream and milk; bring to a gentle simmer (do not boil — boiling can cause the cream to break and the chowder to become grainy); cook 5 minutes until slightly thickened
8. Add chopped clams; cook 2–3 minutes until heated through (do not overcook — the clams will become rubbery); remove bay leaves; season with salt and white pepper
9. Serve in warm bowls; garnish with reserved bacon and fresh parsley; serve with oyster crackers

Key technique: add the clams in the last 2–3 minutes only — they are already cooked from steaming; adding them too early makes them rubbery. The reserved steaming liquid (clam juice) is the flavor foundation of the chowder — do not discard it.

Manhattan vs. New England: New England clam chowder is cream-based and white; Manhattan clam chowder is tomato-based and red; Rhode Island clam chowder is broth-based (no cream, no tomato); all three are legitimate regional variations.

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Recipe 2: Steamed Clams in White Wine and Garlic

Serves: 4 | Time: 20 minutes | Best clam: littleneck or Manila

• Heat 2 tbsp olive oil; cook 1 shallot and 4 cloves minced garlic until fragrant (2 minutes)
• Add 1 cup dry white wine; bring to a simmer; cook 2 minutes
• Add 3 lbs cleaned clams; cover; cook 7–10 minutes until all open; discard any that remain closed
• Stir in 3 tbsp butter and 3 tbsp fresh parsley; season with salt and pepper; serve in deep bowls with the broth and crusty bread

Recipe 3: Grilled Clams with Lemon-Garlic Butter

Serves: 4 | Time: 15 minutes | Best clam: cherrystone

• Make lemon-garlic butter: mix 4 tbsp softened butter + 2 cloves minced garlic + 2 tbsp fresh lemon juice + 1 tsp lemon zest + 1 tbsp fresh thyme leaves + salt and pepper
• Preheat grill to medium-high (400–450°F); place 3 lbs cleaned clams directly on grill grates; grill 5–7 minutes until shells open; discard any that do not open
• Place ½ tsp lemon-garlic butter on each open clam; the residual heat will melt the butter; serve immediately with lemon wedges

🔗 Clams | Mussels | Geoduck | Abalone

🔗 Also see: Cherrystone Clams: Flavor, Nutrition, and Two Complete Recipes

🎥 Watch clam recipes on the Global Seafoods YouTube Channel

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FAQs: Clam Types and Cooking

What is the difference between New England, Manhattan, and Rhode Island clam chowder, and which is most authentic?

All three are legitimate regional American chowder traditions: (1) New England clam chowder (white): cream-based; thick and rich; potatoes, bacon or salt pork, onion, celery; the most widely known style; associated with Massachusetts and Maine; the style served at most American seafood restaurants; (2) Manhattan clam chowder (red): tomato-based; thinner than New England; includes tomatoes, peppers, and often more vegetables; associated with New York; the tomato base was introduced by Portuguese and Italian immigrants in the late 19th century; considered controversial by New England purists (a 1939 Maine law actually proposed making it illegal to add tomatoes to chowder); (3) Rhode Island clam chowder (clear): broth-based; no cream, no tomato; the simplest and most clam-forward of the three styles; the clam flavor is most pronounced because it is not masked by cream or tomato; considered by many food historians to be the oldest style; (4) Which is most authentic: Rhode Island clear chowder is likely the oldest style, predating the cream and tomato additions; New England cream chowder became dominant in the 19th century as dairy became more affordable; there is no single “most authentic” — all three are legitimate regional traditions.

How do I shuck a geoduck, and what parts are edible?

Geoduck shucking: (1) Blanch to loosen the skin: bring a large pot of water to a boil; submerge the geoduck for 10–15 seconds; remove immediately and plunge into ice water; the skin of the siphon will loosen and can be peeled off easily; (2) Remove from the shell: insert a knife between the shell and the body; cut the adductor muscles on both sides; the body will come free from the shell; (3) Separate the siphon from the body: cut the siphon (the long neck) away from the body (the mantle); these two parts have different textures and are used differently; (4) Edible parts: the siphon (neck) — firm, crunchy, and sweet; the most prized part; slice thinly for sashimi or hot pot; the body (mantle) — softer and more tender; used in stir-fries, chowder, or minced preparations; (5) Not edible: the gills, stomach, and digestive organs; remove and discard; (6) Yield: a 3-lb geoduck yields approximately 1–1.5 lbs of edible meat after cleaning; (7) Freshness: geoduck is best eaten as fresh as possible; the siphon should be firm and spring back when pressed; a soft or mushy siphon indicates the geoduck is past its prime.

What is the difference between hard-shell clams and soft-shell clams, and which should I use for steaming?

Hard-shell vs. soft-shell clams: (1) Hard-shell clams (Mercenaria mercenaria and related species): thick, rigid shells; include littlenecks, cherrystones, topnecks, and quahogs; the shell does not gape open when the clam is alive; the most common clams in American markets; versatile — suitable for raw consumption, steaming, grilling, baking, and chowder; (2) Soft-shell clams (Mya arenaria): thin, brittle shells that gape open at one end (the siphon end) even when the clam is alive; this is normal and does not indicate the clam is dead; also called “steamer clams,” “longclams,” or “Ipswich clams”; the most popular clam for steaming in New England; the siphon (neck) is covered by a thin, dark membrane that is removed before eating; (3) Which for steaming: soft-shell clams (steamers) are the traditional New England choice for steaming; they are sweeter and more tender than hard-shell clams when steamed; they are served with the steaming broth and melted butter for dipping; hard-shell clams (littlenecks, Manilas) are also excellent steamed and are more widely available; (4) How to eat steamed soft-shell clams: pull the clam from the shell by the siphon; peel the dark membrane from the siphon; dip the clam in the steaming broth (to rinse off any remaining sand), then in melted butter; eat whole.

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