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Large Quahog Clams

2 - 10 lbs

Starting At $79

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.


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  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews


Choose 2, 5, or 10lbs and Cherrystones or Chowders (see size info to right)


Naturally Longer Shelf Life
Pre-Cleansed of Grit & Sand


Rhode Island, Maine, or Connecticut depending on availability

Shipping Limitations:

We are unable to ship live shellfish to Louisiana or Hawaii.

The quintessential east coast clam, the quahog clam (aka quahaug, round clam, hard-shell clam) is much beloved throughout New England.  Large quahog clams are best chopped or ground and are the variety of choice for traditional dishes like chowders, clam strips, stuffed clams and more.  These clams are shipped live, ensuring they arrive on your doorstep fresh and delicious.

Available Sizes:
Cherrystones – avg. 3 per pound
Chowders – 1-2 per pound

These clams have been stored in a high tech refrigerated flowing seawater system post harvest that keeps them fresher, tastier, and alive longer than other clams on the market.  While in this wet holding area, they naturally clean themselves of sand, bacteria and grit by filtering the clean seawater. 

Storage:  If you will be eating your quahog clams soon after arrival, you can simply store them in a bowl in your refrigerator covered with a damp towel. 

For ideal longer term storage, you may want to keep them on ice.  See how to store shellfish for a tutorial.

Shelf Life: 5-7 days from date shipped

Quahog clams’ best applications vary with their size.

Cherrystones: Best used in stuffed clams (Rhode Islanders affectionately call them “Stuffies”). Grind or finely mince the meat and mix it with bread crumbs, garlic, herbs and other ingredients (often including lemon juice and bacon or sausage) before returning it to half of the clam shell and baking.

Chowders: The largest quahog clams, these should be used to make stuffed clams or chopped for clam chowder.

How to Steam Clams
How to Open a Clam
Clam Recipes

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