Wednesday, June 23, 2010

How to Cook Quahog Clams

Quahogs (also known as hard clams) are among the most popular types of American seafood. These delicious shellfish are widely available and can be prepared in a variety of ways.

Smaller clams such as littlenecks, topnecks and cherrystone clams are eaten steamed or on the half shell.

The largest quahogs are called "chowder clams". These are excellent in recipes such as clam fritters and New England clam chowder.

More information:

Quahog Clams
Seafood Steamers

1 comment:

  1. Clean them first. Cover with water and add salt, about 1/2 cup salt per gallon, and add also about 1/4 cup of corn meal...let them soak in this overnight in fridge. This will purge them of most sand and grit and make them look nicer too.