Fish
Littleneck Clam
A tier
Littleneck clam is a size grade of hard clam (Mercenaria mercenaria) from the US Atlantic coast—small enough for raw bars and gentle steaming, larger than countnecks in some local schemes yet still tender. Shells are thick and grey-white; meats are briny and firm with classic East Coast clam flavour. The name refers to Little Neck Bay, New York, not a separate species. Serve raw on the half shell, steam with beer and garlic, or roast under breadcrumbs. Littlenecks also shine in clam pizza and light chowders where big quahogs would be too chewy. Keep ice-cold; shuck carefully to retain liquor. Cook just to open when steaming.
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History
New York’s Little Neck Bay lent its name to small hard clams sold to city raw bars.
Size grading of littlenecks, cherrystones, and chowders structured East Coast clam trade.
Steamed littlenecks became a standard of New England and Mid-Atlantic seafood houses.
Aquaculture of hard clams stabilised littleneck supply for restaurants year-round.