The littlenecks were wonderful and sweet, while the mahogany clams were good but stronger tasting, perhaps a bit saltier, and definitely tougher. In part they may have been tougher as they were larger as the pictures show. I also steamed them in plain water.
What are mahogany clams?
Mahogany clams are another variety of hard-shell clam, easily recognizable by the reddish-brown color of their shells. Commercially known as ocean quahogs, they can grow quite large, but most are harvested in the 1 1/2- to 3-inch range and can be used anywhere you’d use cherrystones or littlenecks.
What do littlenecks and clams taste like?
The littlenecks were wonderful and sweet, while the mahogany clams were good but stronger tasting, perhaps a bit saltier, and definitely tougher. In part they may have been tougher as they were larger as the pictures show.
Can you eat littleneck clams raw?
They are sometimes eaten raw, although some people consider cherrystones just a bit too large to be eaten on the half shell. Littleneck clams, named for Littleneck Bay on Long Island, are the smallest, most delectable, and most expensive of the quahog clams.
What is the difference between a clam and a cockle?
Hugh Fearnley-Whittingstall describes the difference between clams and cockles as negligible on the beach, but in the kitchen, “Clams are posh. Cockles are common.” Really, they’re nearly the same, with the main difference being the direction the ridges on the shell run (from side to side on clams, from hinge to edge on cockles).
What do mahogany clams taste like?
Mahogany clams, which are very similar to the littlenecks clams grown in the southern waters, are named for their deep golden mahogany colored shell. Mahogany clams possess a flavor similar to that of a Littleneck, only slightly higher in salinity.
What are mahogany clams?
Mahogany clam is the name for small ocean quahogs harvested from Maine's coastal waters. Ocean quahog are found from Iceland to North Carolina from nearshore to deep waters in mostly sand bottom. Ocean quahogs are among the longest-lived marine organisms in the world, capable of living longer than 200 years.
What is the best tasting clams?
Measuring from one to two inches across, the littleneck is the smallest quahog. Like chowder and cherrystone clams, it's mild and briny, but its size means it's the most tender (and prized) of the lot; the plump, juicy meat is excellent raw or cooked.Jul 6, 2016
What do mahogany clams look like?
Mahogany clams are another variety of hard-shell clam, easily recognizable by the reddish-brown color of their shells. Commercially known as ocean quahogs, they can grow quite large, but most are harvested in the 1 1/2- to 3-inch range and can be used anywhere you'd use cherrystones or littlenecks.
Are mahogany clams any good?
They do not taste as good plain, but can be prepared quite well, and have their uses in the kitchen. First I grilled a couple of each and ate them plain. The littlenecks were wonderful and sweet, while the mahogany clams were good but stronger tasting, perhaps a bit saltier, and definitely tougher.
Can you eat mahogany clams?
"The best way to eat these clams is raw, on the half-shell. That's the way you get the most flavor out of these babies. But if you can't handle that, serve them lightly steamed." He advised, "Don't overcook the mahogany clams.Jun 11, 1985
What is a littleneck clam?
Littleneck clams, Leukoma staminea, also known as "rock cockle" or "bay cockle", are a widespread mollusk harvested by commercial and sport/personal fisheries. They are found along the Aleutian Islands, throughout parts of Alaska, south to Cape San Lucas, and Baja California.
What is the difference between top neck and little neck clams?
Little Neck: The smallest size of clam, amounting to 7-10 clams per pound. Cherry Stone: A little larger, you'll get 6-10 cherry stone clams per pound. Top Neck: These are sometimes also labeled as count neck clams, and they equal roughly 4 clams per pound.Sep 2, 2008
What is the difference between Manila clams and littleneck clams?
Pacific Littleneck Clams. In the wild, Manila clams live alongside Pacific Littleneck clams (not to be confused with the Eastern Littleneck clam), and although similar in aspect because they belong to the same family, the Manila are milder in flavor with recognizable umami qualities.Jul 29, 2021
Can you steam mahogany clams?
Simple quick and delicious! You can also use this recipe for mussels.Oct 25, 2016
What is a mahogany clam?
Maine Mahogany Clams are smaller ocean quahogs harvested off the coast of Maine that have a mahogany color. At one point they were considered a separate clam species but are now considered to be ocean quahogs.
What is the difference between a quahog and a mahogany clam?
Most ocean quahogs are 4 to 8 inches and have tough meat and are used in chowders and sauces, but the mahogany clam is smaller, perhaps 2 1/2 inches, cherrystone size, and are sold for steaming, cooking with pasta, and similar uses. Mahogany clams are much cheaper than quahogs.
Do mahogany clams taste good?
They do not taste as good plain, but can be prepared quite well, and have their uses in the kitchen. First I grilled a couple of each and ate them plain. The littlenecks were wonderful and sweet, while the mahogany clams were good but stronger tasting, perhaps a bit saltier, and definitely tougher.
Is mahogany clams better than littlenecks?
Mahogany Clams Casino was a winner. Yes, I preferred the littlenecks done this way slightly better, but having both was awesome. This is the best preparation I've found to date! Now your mileage may vary, but if you are an absolute clam lover you will like mahogany clams regardless of how they are prepared.
Stir-Fried Clams with Spicy Bean Sauce
In this fragrant dish, littlenecks are sauteed in clam juice, Chinese bean sauce, ginger, garlic, and soy sauce. Serve it as a first course or add steamed rice and treat it as a main. Get our Stir-Fried Clams with Spicy Bean Sauce recipe.
Clam Chowder Dinner Board
The classic thick and chunky stew feeds twelve hungry seafood lovers in this Insta-worthy dinner board. A large bowl of steaming bacon- and parsley-flecked chowder is surrounded by baguette slices, oyster and butter crackers, and individual baby shrimp cocktails. Get the Clam Chowder Dinner Board recipe.
Beer Steamed Clams
Beer adds more flavor than water ever could in these simple steamed clams with garlic, lemon, parsley, and black pepper. Select an easy-drinking ale, a hoppy IPA, or a Hefeweizen for the clams to soak in, and serve cold bottles or cans of the same brew alongside. Get the Beer Steamed Clams recipe.
New England Style Fried Clams
Some recipes call for cutting larger species of clams into strips before frying them. These start with perfectly-sized littlenecks, which are meaty without being chewy, and fried in a combination of buttermilk, cayenne pepper and corn meal.
Clams Casino
A staple at seafood and fancy restaurants for decades, you don’t come across this appetizer too often on menus these days. But its combination of clams, bacon, breadcrumbs, garlic, parmesan cheese, and butter broiled until bubbling and brown is as irresistible as ever. For the traditional presentation, serve them over rock salt.
Rhode Island Stuffies
Rhode Island’s take on stuffed clams includes spicy sausage as the pork product to complement the shellfish; Portuguese linguiça or Spanish chorizo is your best bet. Get the Stuffies Stuffed Clam recipe.
Clams on the Half Shell with Apple Ginger Mignonette
Raw oysters might get all the attention, but freshly-shucked littlenecks are less expected and just as delicious. These are topped with a mignonette made with chopped apple, shallot, ginger, mirin, rice vinegar, and red pepper. Get the Clams on the Half Shell with Apple Ginger Mignonette recipe.
What is the difference between clams and cockles?
Cockles are common.” Really, they’re nearly the same, with the main difference being the direction the ridges on the shell run (from side to side on clams, from hinge to edge on cockles). But commercial cockles tend to be rare in the US: Though they grow up and down the West Coast, in New England, and on the Gulf of Mexico, you’re more likely to see a canned, imported version from Spain or farmed New Zealand cockles in a grocery store than fresh ones from our shores. If you happen to find some, they can sub in for clams in nearly any cooked recipe (though in greater number, as they tend to be smaller). They don’t have a traditional American use, but they are a standard ingredient in laksa, the essential seafood soup of Southeast Asia.
What is the name of the clam that is the smallest to largest?
From smallest to largest, generally, countneck, littleneck, topneck, cherrystone, and chowder all describe different widths of the clam—and the word "quahog" itself is sometimes used specifically to describe chowder clams.
What is the smallest quahog?
While countneck are the smallest legally harvestable kind of quahog, littlenecks are the smallest commonly seen on menus and in stores. Named after Little Neck Bay on Long Island, these guys are usually about one and half inches wide, and usually show up steamed open and served with a light sauce or in clams casino.
How big are clams on the grill?
At about two and a half inches wide, these grill up nicely and work for pasta sauces, while still being palatable served raw on the half-shell (the bigger clams get, the more people tend to shy away from eating them raw), but they are also the perfect size for stuffing and broiling.
How big is a quahog?
Starting at over three-inches wide, one clam can weigh as much as a half-pound.
Where do cockles come from?
But commercial cockles tend to be rare in the US: Though they grow up and down the West Coast, in New England, and on the Gulf of Mexico, you’re more likely to see a canned, imported version from Spain or farmed New Zealand cockles in a grocery store than fresh ones from our shores.
Where do Pacific razor clams grow?
Pacific Razor. The meaty Pacific razor clam grows all along the entire West Coast, even up to Alaska, providing ample supply for the booming export industry, enthusiastic recreational diggers, and a small domestic commercial harvest.
How many clams per pound?
Cherry Stone: A little larger, you’ll get 6-10 cherry stone clams per pound. Top Neck: These are sometimes also labeled as count neck clams, and they equal roughly 4 clams per pound. Quahog: These big guys are also called chowder clams and weigh in at a mighty 2-3 clams per pound. Which type of clam to buy depends on how you want to prepare them.
What is a quahog?
The quahog (pronounced coe -hog) is a species of hard-shelled clam and the one we most commonly enjoy in our chowders and po boys. All those other names – from little neck on up – are this same species of clam and just refer to how large the clam has grown. Little Neck: The smallest size of clam, amounting to 7-10 clams per pound.
What is a longneck clam?
This neck (or foot, as it’s sometimes called) is used to siphon and release ocean water and earns these clams the nicknames longneck clams or pisser clams.
How big are clams?
Measuring 1-1/2 to just over 2 inches across and weighing a mere 1-to 2 ounces each, these tender little clams are the best for eating raw, steaming whole, or adding whole (steamed in their shells) to dishes such as pasta sauce or seafood stew.
How much does a chowder clam weigh?
Chowder clams can be as big as your fist and weigh anywhere from 5 ounces and up (a single chowder clam often weighs over 1/2 pound).
What is the most common type of clam?
On the Atlantic coast where clams reign, the most common variety of hard-shell clam is the quahog (pronounced KWAH-hahg) with its thick, tough, pale-colored shell. Quahogs are sold according to size, and their size determines how they’re best eaten.
What is the trick to clams?
The only real trick to clams is knowing what’s what at the seafood counter. Clams are separated into two categories—softshell and hard-shell.