What are Quahogs?
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Quahogs are an edible species of clam native to the eastern coasts of North and Central America and most common between Cape Cod and New Jersey. The name “quahog” (pronounced co-hog) comes from the Narragansett word for these clams, “poquauhock.” They can be recognized by their thick, gray or white, oval-shaped shells featuring growth rings with white and violet insides. Quahogs typically range from 2 to 5 inches in length depending on their age.
Some other names that are used for quahogs include round clam, hard-shell clam, chowder clam, and Northern quahog. To avoid confusion, their Latin name, Venus mercenaria, can be used. This type of clam should not be confused with the ocean quahog, or Arctica islandica, which is a different species.
The term “quahog” may refer to the species as a whole or to a specific stage of growth within the species. Quahogs are divided into the classes Little Neck, Cherry Stone, Top Neck, and Quahog, from youngest and smallest to oldest and largest. Little Necks are typically about 7-10 clams per pound, Cherry Stones are 6-10, Top Necks are about 4 per pound, and Quahogs weigh about 2-3 clams per pound.
The species of quahogs, at various stages of life, are often served at raw bars or clam bars on the East Coast. Served raw, they are typically eaten out of a half-shell with cocktail sauce, horseradish, and lemon. They can also be steamed and dipped in butter or cooked into soups and stews. If you want to prepare them yourself, they can be bought fresh or frozen at a seafood store or the seafood section of a grocery store. They can also be harvested from the beach where they are native, as explained in this article about clamming in Cape Cod. Here’s a great recipe for baked stuffed clams which go well with New England Clam Chowder.
