Clams are foundation seafood: they steam open in minutes, carry white wine and garlic beautifully, and anchor both rustic pots and fine crudo bars. Species names change by coast — littlenecks, carpet shells, Manila clams — but freshness rules stay the same.
This guide covers buying, cooking, and where clam culture shines on FishRestaurants.com.
Also called
Clam · Vongola · Almeja · Amêijoa · Palourde
Best cooking methods
Steam · Pasta (vongole) · Chowder · Grill · Clam bake
How to check clams are good
Shells should be closed or close when tapped. Discard cracked shells and any with a sharp ammonia smell. Rinse briefly; do not soak for hours.
After cooking, discard shells that stay shut. Live product and hard heat are more important than fancy sauce.
Classic ways to cook and order
Steam with garlic and white wine, fold into spaghetti alle vongole, or build New England chowder. At restaurants, prefer busy shellfish kitchens over frozen-looking towers.
Pair with our clams pasta and chowder recipes, then browse Italian, Portuguese, and Boston city guides.