In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish[1] harvested and served along the East Coast and in New England.[2]
Hard shell clams, sometimes known as quahogs, can also be steamed. They are categorized by size— the smaller ones are called littlenecks, medium-sized ones topnecks, the larger ones cherrystones, and the largest are simply called quahogs.[3][4][5]
The clams used for steaming are usually cooked live. If in a hard shell, the clam should be closed when purchased and should open after being cooked.[6] Soft shell clams are open slightly (agape) while alive.[7] Larger chowder clams are not typically used for steaming.[8]