Food Recipe Collections & Favorites Popular Ingredients 6 Types of Clams and How They Are Best Served Get the lowdown on a half-dozen varieties of clams. By Heath Goldman Heath Goldman Heath Goldman is a trained chef, recipe developer, and writer. Real Simple's Editorial Guidelines Updated on March 01, 2023 Fact checked by Isaac Winter Fact checked by Isaac Winter Isaac Winter is a fact-checker and writer for Real Simple, ensuring the accuracy of content published by rigorously researching content before publication and periodically when content needs to be updated. Highlights: Helped establish a food pantry in West Garfield Park as an AmeriCorps employee at Above and Beyond Family Recovery Center. Interviewed Heartland Alliance employees for oral history project conducted by the Lake Forest College History Department. Editorial Head of Lake Forest College's literary magazine, Tusitala, for two years. Our Fact-Checking Process Trending Videos Close this video player Photo: Getty Images Fish stores have several names for the types of clams you can buy. Some shops refer to the variety of clam, and some vendors refer to the size when labeling. Either way, it's important to be able to identify common clam types. In fact, the clams you enjoy raw on the half shell aren't the same as the ones you toss with your linguine. Whether you're planning a clambake or hoping to make some clam chowder at home, our clam guide will have you picking a littleneck from a manila in no time. 01 of 06 Hard Shell Clams Illustration by Melinda Josie Taste/texture: mild, sweet, and brinyBest served: raw on the half shell; cut up in chowder; or stuffedHelpful tip: Varieties include littlenecks, top necks, cherrystones, and chowders. 02 of 06 Soft Shell Clams (Steamers) Illustration by Melinda Josie Taste/texture: sweet and slightly salty, with tender belliesBest served: steamed and dipped in butterHelpful tip: Soak them in salted water to purge grit. 03 of 06 Cockles Illustration by Melinda Josie Taste/texture: slightly sweet and delicateBest served: in sauces and pastasHelpful tip: Cockles cook quickly; remove from heat the second they open. 04 of 06 Manila Clams Illustration by Melinda Josie Taste/texture: extra salty and brinyBest served: in sauces and pastas; steamedHelpful tip: These make a pretty presentation steamed; the interior of the shells are rimmed with deep purple. 05 of 06 Surf Clams Illustration by Melinda Josie Taste/texture: mild, sweet, and chewy—almost tough, so never eaten rawBest served: friedHelpful tip: Surf clams are almost always sold in cans. Use the juices to boost flavor in soups and pastas. 06 of 06 Razor Clams Illustration by Melinda Josie Taste/texture: mild and meatyBest served: steamed; broiled; chopped in saladsHelpful tip: Razors can be hard to find and difficult to clean; order them when you eat out. Clam Type Chart Illustrations by Melinda Josie When you're ready to get shucking, clean the clam, then grab a clam knife and practice your technique: Slip the rounded end into the seam where the shells meet and twist it (like you're turning a key in a lock). With the correct technique (and the right clams, of course), you'll be set for the shellfish meal of your dreams in no time. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit