Little Neck Clams are the smallest quahog. They’re mild and briny, but, because of their size, they’re the most tender. The plump, juicy meat is delicious steamed, grilled or raw!
The term “clam” most often refers to the Mercenaria genus of edible saltwater hard shell clams. Clams have a taste all their own, slightly salty, slightly sweet and a just little fishy; they have a delicate but chewy texture. Clams can be eaten raw, steamed, boiled, baked or fried. They can also be made into chowder, cakes/fritters and are popular in seafood soups and stews, pastas and even in ceviche. Clams are a good source of protein, iron, zinc and selenium.
Priced per pound. 6-10 clams per pound. Origin: New Jersey
