Quahog

Quahog, pronounced "co-hog," is a variety of hard-shelled clam native to the eastern shores of North America, particularly abundant from Canada down to Florida. Renowned for their robust, briny flavor and firm, chewy texture, quahogs are larger than many other clam varieties, making them ideal for hearty dishes such as chowders, stuffings, and baked preparations. Their thick, grayish shell protects a plump, meaty interior that stands up well to both steaming and baking. Quahogs are often categorized by size, with the largest known as "chowder clams," the medium-sized as "cherrystones," and the smaller as "littlenecks." In recipes, quahogs impart a rich, oceanic essence, making them a prized ingredient for anyone seeking to capture the authentic taste of the sea in their cooking.

Quahogs, also known as hard clams or chowder clams, are typically found in the seafood section of your grocery store. Look for them in the fresh seafood case, often displayed on ice alongside other shellfish like mussels, oysters, and littlenecks. If your store has a live seafood tank, you might find them there as well. Some supermarkets also offer quahogs packaged in mesh bags or containers in the refrigerated seafood aisle. If you can’t find fresh quahogs, check the frozen foods section for bags of frozen clams, which can work as a substitute in many recipes. For specialty or gourmet recipes, you may want to ask the fishmonger behind the seafood counter—they can often order quahogs for you or suggest the best alternative available. Make sure to select quahogs that have tightly closed shells, which indicates they are fresh and safe to eat.