There are a wide variety of clam species, ranging from the West Coast’s Manila clam to Mexico’s Venus clam to the Little Necks and quahogs of the East Coast. Each is subtly distinct, but virtually all clams offer both admirable versatility and excellent taste. That is perhaps best reflected in the increase in popularity clams have enjoyed — Americans now eat well over 100 million pounds of clam meat annually.

Meat from ocean quahogs (also called “ocean clams”) is usually darker and possesses a stronger odor than meat from surf clams (or “sea clams”).

Source
New England, Florida, Washington state, New Zealand, British Columbia, Baja Mexico.

Availablility
Clams are available year-round, but are often smaller (less meat yield) during the summer spawning season.

Cooking Tips

• Serve as an appetizer or an entrée, depending on clam type and preparation.
• Excellent in chowders or pasta dishes.
• Can be easily steamed, breaded or fried.
• Complemented well by garlic.