Order by noon - get it tomorrow
- Order number: 803716
These are one of the largest clam species - it’s not unusual to find them 5 inches wide. Reflecting different sizes, they have a bewildering variety of names including quahog (’cohog’), cherrystone, littleneck and more. They’re native to the eastern US seaboard (especially Littleneck Bay and Cherrystone Creek), but there are a few colonies in Europe too. The bigger ones are a bit tough and need to be chopped for a chowder. The smaller ones are great with spaghetti. We are assured by an American member that ’the quality of your cherrystone clams is superb’.
PLEASE NOTE: Live clams open when you cook them. This is because the heat relaxes the muscle, pushing the clam open. These clams were alive and kicking when they were frozen, but as they are now dead, some probably won't open, because the muscle won't register the heat. You can pry them open with a blunt knife. The ones that don't open are safe to eat.