Every bushel of littleneck clams are sourced from certified suppliers. We track every tag and inspect for freshness.
Littleneck clams are the second-smallest hard-shelled clams native to New England shores. Littleneck clams are more tender than the larger quahog clams. The littleneck clam must be kept alive until they are cooked. The shell will open when cooked and you should always discard clams that do not open.
The littleneck clam is often served raw on the half shell along with oysters and cooked shrimp. Littleneck clams are also the required ingredient for making authentic pasta dishes such as Spaghetti Vongole and other popular dishes such as Lobster Fra Diavolo.
Your four (4) pound order will contain approximately 40 clams.