Fish
Quahog
A tier
Quahog is the New England name for the hard clam Mercenaria mercenaria, especially larger animals destined for chowder, stuffing, and mince rather than the raw bar. Thick shells hide firm, strongly flavoured meats that stand up to cream, potato, and bacon. Smaller grades of the same species become littlenecks and cherrystones; quahog often signals the big end. Chop for Rhode Island and New England chowders, stuff into half shells with crumbs and herbs, or grind for clam cakes. Long gentle simmer softens larger meats; raw service is better left to small grades. The deep marine taste is the backbone of classic Northeast clam cookery.
Track this ingredient
Characteristics
Preparations
Traits
History
Algonquian peoples harvested quahogs for food and crafted wampum from the purple shell interior.
Colonial New England relied on quahogs as abundant coastal protein for stews and baking.
Chowder houses and canneries standardised large quahogs as industrial clam meat.
Stuffed quahogs became a Rhode Island restaurant and home-cooking signature.