Characteristics

There are two major kinds of clams from the East Coast of North America: hard shell and soft shell. The West Coast also has some local varieties.

1. Hard-shell clams or quahogs. These go by different names, depending on size.

   Littlenecks are the smallest. They are the most tender for eating raw or for steaming.

   Cherrystones are medium-sized, and perhaps the most common. They can be eaten raw and are good for steaming, though tougher than littlenecks.

   Chowders, the largest, are also called quahogs in the Northeast. Rather tough, they are chopped for cooking in chowders or cut into strips for frying.

   Manila clams, also called West Coast littlenecks, are similar to East Coast quahogs but with a ridged shell.

   Geoducks are large West Coast clams that can weigh up to 10 lbs (4.5 kg), although those around 4 lbs (1.8 kg) are more common. They have long necks that protrude from one end of the shell.

   Razor clams are long, narrow clams that resemble a folded straight razor. Different species appear on both the East and West Coast. These are harder to keep fresh once out of water and so are uncommon away from the coasts.

2. Soft-shell clams. These are sometimes called longnecks because of the long tube that protrudes from between the shells. They have very thin shells that do not close completely. They are also called steamers because the usual way to serve them is to steam them and serve them with their own broth and with melted butter for dipping.
3. Cockles. These are not actually clams. They are from a different family, even though they look like tiny clams that are usually no more than 1 in. (2.5 cm) across. They can be cooked like clams and are almost always served in the shell.