Known for their impressive size and robust flavor, quahogs are the largest variety of hardshell clams. Despite their size, these are the same species as their smaller relatives, the little necks, top necks, and cherry stones, but are simply allowed to grow to a mature, extra-large size. While their smaller counterparts are prized for eating raw on the half shell, quahogs are best enjoyed cooked. Their large size and meaty texture make them the ideal foundation for a variety of hearty dishes: Chowder: Their tender meat and natural juices are the secret to a rich, authentic New England clam chowder. Simply chop the meat and use the clam liquor for a flavor base that is second to none. Stuffed Clams: The large shells are a perfect vessel for baking. Fill them with a savory mixture of breadcrumbs, herbs, and the chopped clam meat for a classic stuffed quahog.
