Virginia SeafoodWild. Sustainable. Available. Follow us on Facebook! Follow us on Instagram! Join us on LinkedIn! Follow us on Twitter!

ConsumersThe TradeNewsFestivalsDive-Inspotlight: Chesapeake Rayspotlight: Deep Sea Red Crab

Fact Sheets
Load PDF and Print This Page

Hard Clam
Market Forms Live in the shell, fresh shucked (in pint or quart containers), canned, frozen.
Size Size varies according to grade:
Chowders . . . . . . . . . . . . . . . . . .4-6 inches in width
Cherrystones . . . . . . . . . . . . . . .3-4 inches
Top Necks . . . . . . . . . . . . . . . . .2 1/2 to 3 inches
Middle Necks . . . . . . . . . . . . . . .2 to 2 1/2 inches
Little Necks . . . . . . . . . . . . . . .. .1 1/2 - 2 inches
Taste/Texture Flavorful, slightly salty. Generally, the larger the clam, the chewier.The chowder clam, as the name implies, is best suited for chowders, fritters or stuffing.The smaller cherrystones are popular in clambakes or steamed.The smallest little necks are delicious raw or steamed on the half shell.
Seasonality Year round.
Nutritional Value 74 Calories (100 grams, 3.5 oz.)
12.8% Protein
.6% Fat
.14% Omega-3
Substitutability The clam has a very distinctive taste and texture not easily replaced; its closest cousin in flavor is the conch.
Folklore Also commonly known as the “quahog”, the clam was first used for barter as a form of money or “wampum.”It was probably valued above other shells because of the dark purple inside the shell.
Harvesting Hard clams are commercially harvested by day boats using hand and patent tongs.
Safety/Quality Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood reaches our customers.
 
Wild. Available. Sustainable. Virginia Seafood.