The clams were spectacular!"
An Executive Chef
Restaurant Ready® New England Quahaugs (Mercenaria mercenaria)
The hard clam (Mercenaria mercenaria), also known as a quahog (or quahaug), round clam, or hard-shell (or hard-shelled) clam, is an edible marine bivalve mollusk which is native to the eastern shores of North America, from Prince Edward Island to the Yucatán Peninsula. American Mussel Harvesters, Inc. provides these cherished cold-water clams from the Local Certified Waters of New England. These clams are harvested on a daily basis and are the classic grey-white shell with the beautiful blue nacre on the inside of the shell that the natives used as wampum.
Restaurant Ready® New England Littleneck Clams
Restaurant Ready® New England Middleneck Clams
Restaurant Ready® New England Topneck Clams
Restaurant Ready® New England Cherrystone Clams
Restaurant Ready® New England Chowder
Restaurant Ready® Steamer Clams (Mya arenaria)
Steamer clams (Mya arenaria) are known by many different names, the sources of which are unknown. Names such as steamer clams, soft shell clams, long neck clams, Ipswich clams, piss clams, manninose clams, belly clams, squirt clams, fryers, and gapers are terms that are often used to identify this species. Being able to recognize these different names is vital to successful delivery of the right product.
Steamer clams are found up and down the Atlantic Coast of the United States but the New England region has really created the niche market for this species. Steamer clams can grow up to 5 inches in length but are usually harvested between 2 and 3 inches. The shell of the steamer clam offers little protection as it is quite brittle; however, it provides easy access to the succulent treat that lies inside.
American Mussel Harvesters, Inc. Restaurant Ready® Steamers are a delicacy. They are harvested from local waters to ensure freshness. Our Restaurant Ready® seawater system ensures the end user the cleanest (sand and grit free) and freshest possible product.