Clam

The most common American shellfish, eaten fresh in enormous quantities and also extensively consumed in canned form, especially in the West. Its great popularity has resulted in a demand that has in some sections exceeded even the bountiful natural supply, and many of those who make a business of supplying the market have turned to "Clam farming" on the tidal mud flats.

The Hard Clam - called "quohaug" in some parts of the East and "poorquaw" in Nantucket - is the variety generally offered in city markets. The small or young Clam is the more tender and in most demand for eating raw, the larger clams being generally used for soups, chowders, etc. Where quality is paramount, the hard part of the large Clam is often cut off and discarded.

Hard Clams are also generally known as "Little Neck" clams in contrast to the Soft Clam, which has a long distendible neck.

Soft Clams, also called "Soft Shell Clams," have shells which are thinner, flatter and less round in shape. They are used in a similar diversity of ways - on the shell, broiled, fried, stewed, steamed, etc. Small, inferior grades are strung on cords and sold at a low price by the "bunch" for soups, etc.

The eastern supply of clams comes from Long Island and the New England coast.

Arround Clam in The Grocer's Encyclopedia

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