Hard Clam

The hard clam (Mercenaria mercenaria), also known as the quahog and the northern clam, is found on the east coast of the United States, ranging from the Gulf of St. Lawrence to the Gulf of Mexico. It is found in sand or muddy sand along beaches and in bays. These clams have a hard, thick shell that is typically pale brown in color and the shells interior has a distinctive purple stain.

Hard clams are filter feeders; they filter plankton (microscopic plants and animals) out of the water column through their siphon (a straw-like organ they use to draw water into their body). They use their gills to filter food particles from the water.

The hard clam is a commercially important species that is harvested both by commercial fishermen (baymen) or by the weekend clammer. Hard clams are classified by size for the food market. The smallest size is the littleneck clam, followed by topnecks, cherrystones and chowders. Hard clams typically grow to about 4 inches in size and have a life span of 4-8 years. However, hard clams as old as 40 years of age have been found!

Hard clams were of great cultural significance to the Native Americans of Southern New England. Native Americans cut beads from the inside of these shells that they used in their art work. The beads were also used as currency, called wampum. Beads made from the purple interior of the shell were worth almost double of what beads from the white part of the shell were worth.

Littleneck clams are often served raw, on the half shell. Cherrystone and chowder clams are served as baked clams and used in dishes such as clam chowder and linguine with clam sauce.

Photos courtesy of Theresa Hattenrath.