10 Different Types Of Clams And How To Cook Them
Clams are delicious seafood treasures hiding in shells across oceans worldwide.
These tasty bivalves come in many varieties, each with unique flavors and best cooking methods. Whether you’re a seafood newbie or shellfish expert, knowing your clams can level up your kitchen game and impress dinner guests.
10. Littleneck Clams
Small but mighty, littleneck clams pack a briny punch perfect for classic dishes. Their tender meat practically begs to be steamed with white wine, garlic and herbs.
Superhero of the seafood world, these little guys cook in just 5-7 minutes until their shells pop open. Toss any stubborn closed ones – they’re like that party guest who won’t leave!
9. Quahog Clams
Chunky quahogs rule the chowder universe with their firm, slightly chewy texture. Long boiling times and hard chopping won’t turn these bigger clams to mush.
Where other clams might disappear in a soup, quahogs stand their ground! Mince them for stuffies (stuffed clams) or chop for that New England chowder you’ve been dreaming about since forever.
8. Manila Clams
Sweet and tender, Manila clams bring a nutty flavor party to any dish. Originally from Asia but now popular worldwide, these medium-sized beauties shine in simple preparations.
How about tossing them with linguine for an epic vongole pasta? Their shells open faster than a gossip magazine – usually within 4-6 minutes of hitting hot liquid. The broth they create is liquid gold!
7. Razor Clams
Named for their sharp-edged, straight shells that resemble old-school razors, these speedy diggers are seafood runway models. Long, elegant, and surprisingly sweet, razor clams require minimal cooking.
Though they look intimidating, a quick 1-2 minute grill with olive oil, lemon and herbs is all they need. Flash-cooking keeps their distinctive texture – somewhere between scallop and squid – perfectly tender.
6. Geoduck Clams
Let’s address the elephant in the room – geoducks look weird. Like, really weird. But beneath that startling appearance lies delicate meat that commands top dollar in seafood markets worldwide.
Slice the siphon (that’s the strange protruding part) thin for sashimi that tastes like ocean candy. The body meat works wonders in chowders or stir-fries. Don’t let its bizarre looks fool you – this is the caviar of clams!
5. Surf Clams
Ever wondered what’s in those perfect clam strips at seafood shacks? Meet surf clams! These larger bivalves boast meaty, sweet flesh that’s ideal for frying into golden strips of happiness.
Breaded and fried until crispy, they transform into the ultimate finger food. If deep-frying isn’t your jam, their substantial meat also works beautifully chopped in fritters or sautéed with vegetables.
4. Cherrystone Clams
Middle children of the clam world, cherrystones sit between littlenecks and quahogs in size. This Goldilocks position makes them versatile kitchen stars – not too big, not too small.
Rockstars on the half-shell, they’re meaty enough to stand up to the broiler for clams casino. Feeling fancy? Pop them open raw with mignonette sauce for an impressive appetizer that screams “I know my seafood!”
3. Soft-Shell Clams
Also called “steamers” or “longnecks,” soft-shell clams come with built-in straws! Their siphons (those tube-like parts) stick out from their shells, making them look perpetually surprised.
Steam these delicate treasures just until their shells open, then dunk in warm butter for the ultimate summer treat. Remember to rinse away sand from their necks – nobody wants a crunchy surprise in their seafood feast!
2. Blood Clams
Named for their stunning red appearance, blood clams bring drama to any seafood spread. Popular across Asia, these crimson beauties pack more iron and hemoglobin than their pale cousins.
Quick-boiling preserves their unique flavor and color. Health warning: always buy from trusted sources and cook thoroughly! Their bold taste pairs beautifully with ginger, scallions and soy in a quick stir-fry that’ll make your taste buds dance.
1. Pismo Clams
California’s coastal royalty, Pismo clams grow massive – sometimes reaching dinner plate proportions! For years, West Coast chefs have been influenced by their succulent, sweet meat.
Minced and mixed into fritters or chowder, they bring a distinctly sweet flavor to the party. Feeling adventurous? Try them Mexican-style as chocolatas – simmered in their own juices with butter, garlic, and chili for a mind-blowing taco filling!