Littleneck Clams-1 1/2' to 2' wide, littleneck clams are small, tender, and best steamed open in a flavorful broth or eaten raw on the half shell. This how-to will focus on the more common and readily available hardshell clams. Littleneck, middleneck, topneck, cherrystone, and chowder clams are considered hardshell clams because they have a shell that's much thicker and more durable than the thin, brittle shells of softshell (steamers, razor clams, and geoduck) clams. Members of the clam family manifest their differences in size and shell hardness. Here’s everything you need to know about how to clean them, cook them, and enjoy them.
Clams are often thought of as the poor man’s oyster, but we think it’s high time to move the clam to the top of our “favorite shellfish” list.
