Jersey Shore CLAMS Littleneck, Cherrystone, Chowder Quahogs - and Recipes

Clams Harvested on the Jersey Shore

You’ll find several kinds of clams harvested along New Jersey’s coast. Here's a breakdown:

1. Hard-shell clams (Quahogs / Mercenaria mercenaria)

• These are the most common, harvested both recreationally and commercially in New Jersey waters.
• Different sizes have different uses:
  • Littleneck (small, ~1.5–2") – sweet and tender, great raw or steamed.
  • Topneck/Middleneck (2–3") – good for raw, baking, or sauces.
  • Cherrystone (3–4") – best for chowders, stuffing, sauces.
  • Chowder clams / Quahogs (largest) – ideal for chowders and hearty preparations.

2. Surf clams (Spisula solidissima)

• Big, robust clams often harvested off the Atlantic coast.
• Surf clams are highly significant commercially—making up about 70% of U.S. clam harvests.
• They're used for processed products like clam strips or clams in chowders.

3. Soft-shell clams (“Steamers”) – Mya arenaria

• Known locally as "steamers" or soft‑shell clams.
• Their shells are delicate, and they live buried in sand or mud.
• They are perfect for steaming (e.g., Jersey‑style steamers with melted butter) or frying.

4. Atlantic jackknife (razor) clam – Ensis species

• Long, narrow clams resembling a straight razor; found across the Atlantic Coast, including New Jersey.
• Less commonly harvested commercially due to how fast they burrow, but prized where available.

5. Coquinas (Donax spp.)

• Tiny, colorful clams (only ~¾ inch) found in the surf zone
• Often found while beachcombing—these delightful little clams occasionally get eaten, especially at the shore, though they're not a major commercial item.

Summary Table

Recipe Ideas

You can make so many great dishes using these clams. Here are some Jersey Shore–style and broader clam recipes:

Jersey-Style Steamers (soft-shell clams)

• Steam whole in a pot with water or wine, garlic, and fresh herbs.
• Serve with melted butter for dipping—classic, simple, and delicious

Clams Casino / Oreganata (usually with hard-shell littlenecks or cherrystones)

• Top each clam in shell with breadcrumbs, garlic, butter or olive oil, oregano, and bake.
• Frequently served as an appetizer, especially around the holidays.

Clam Chowder or Chowder Clams

• Use larger cherrystone or chowder-size quahogs.
• Add to creamy soup or traditional Manhattan-style chowder which is really Jersey Clam Chowder

Linguine with Clams

• Use littlenecks—or even topnecks—for a pasta with olive oil, garlic, white wine, parsley, red pepper flakes, and clam broth.

Seafood Paella with NJ Clams

• A rich rice dish with clams and other seafood—perfect for fresh Jersey clams.

Tips for Cleaning and Cooking Clams

• Clean thoroughly: scrub shells with stiff brush and soak clams in salted water (or saltwater with cornmeal) to purge sand—repeat to ensure minimal grit.
• Discard unopened clams after cooking—they might be unsafe.
• Avoid overcooking—clams can get tough and rubbery if cooked too long.

1. Know the Types of Clams You’ll Find

The Jersey Shore is home to several species, mainly:

• Hard Clams (Quahogs / Littlenecks / Cherrystones) – most common, found in sandy bays and tidal flats.
• Surf Clams – larger, usually offshore or in deeper surf.
• Soft-Shell Clams (Steamers) – found in muddy flats, best dug at low tide.
• Razor Clams – more rare, in sandy flats and shallow surf zones.

2. Check Local Regulations First

• Permits Required: Most NJ towns require a shellfish license for recreational clamming. Check with the local municipal clerk or NJ DEP (Division of Fish & Wildlife).
• Closed Waters: Some areas are off-limits due to pollution or conservation. Harvesting in restricted zones can result in fines.
• Size Limits:
  • Hard clams must be at least 1.5 inches across.
  • Daily harvest limits vary by county/town.

3. Best Time to Harvest

• Low Tide: Exposed sand and mud flats make clams easier to spot.
• Warm months: May through October is most productive, though you can clam year-round in open areas.
• Morning tides: Cooler temperatures make digging easier.

4. Tools You’ll Need

• Clam rake or hoe – for scratching sand and mud.
• Bucket or mesh bag – for collecting clams (mesh allows water drainage).
• Gauge/ruler – to measure legal clam size.
• Rubber boots or water shoes – protection against sharp shells and crabs.

5. Harvesting Technique

1. Walk the flats at low tide. Look for air holes, keyhole shapes, or squirts of water.
2. Use your rake or your hands to dig just under the surface (2–6 inches deep for quahogs, deeper for steamers).
3. Collect and measure. Immediately return undersized clams to the sand—gently cover them so they can survive.
4. Keep them cool and moist. Store in a shaded bucket with seawater or a damp cloth. Never seal in an airtight container.

6. After Harvesting

• Purge sand: Place clams in a bucket of seawater with a handful of cornmeal for a few hours to help them expel grit.
• Refrigerate promptly: Eat within 1–2 days for best quality.
• Cook appropriately: Littlenecks are great raw or steamed; cherrystones for chowders; steamers for broth; surf clams for fried strips or stuffed recipes.

⚠️ Safety Note: Never harvest clams from closed waters or after heavy rainfall (which can stir up bacteria and pollutants). Always check local shellfish advisories before going out.