Clams, Hardshell

Scientific Name

Mercenaria mercenaria

Harvest Method

Wild dug

Harvest Area

Maine to Virgina

Seasonality

Year Round

Responsible Sourcing Information

Live US shellfish are recommended as sustainable by a variety of sources including Monterey Bay Aquarium and NOAA Fish Watch.

Cooking Notes

Serve raw on the half shell, baked, grilled, or in sauces.

Best Substitutes

Manila Clams, Cockles

Editorial

Hardshell clams, scientifically known as Mercenaria mercenaria, are a beloved seafood delicacy known for their robust flavor and versatility in the culinary world. Commonly referred to as Quahogs, these clams are characterized by their round, hard shell, which protects the tender, flavorful meat inside.

Hardshell clams are primarily harvested year-round from the Atlantic coast of North America, spanning from Maine to Virginia. The pristine, nutrient-rich waters of this region provide an ideal habitat for these clams, contributing to their unique taste and texture.

The harvesting of quahogs is often done through traditional clamming methods, which involve digging in the intertidal and subtidal zones during low tide. This method, while labor-intensive, is considered sustainable as it causes minimal disruption to the marine ecosystem.

In the kitchen, hardshell clams are celebrated for their rich, briny flavor and firm texture. They can be enjoyed raw, baked, grilled, or used in a variety of dishes such as chowders, pasta, and seafood stews. Their robust flavor profile pairs well with a range of ingredients, allowing chefs and home cooks to experiment with different recipes and cooking techniques.

If you’re looking for a substitute for quahogs, Manila clams or cockles can be a good choice. These alternatives offer a similar flavor and texture.