Maine is famous for its seafood, and clams are a significant part of its maritime heritage. Whether you're a seafood enthusiast or planning a visit to the coast, understanding the types of clams in Maine will help you appreciate their role in the state's rich culinary culture. Here's a look at the most common varieties you'll find along Maine's shores.
1. Soft-Shell Clams (Steamers)
The most iconic Maine clam is the soft-shell clam, also known as steamer clams. These clams have a thinner, more fragile shell and are typically dug up by hand in coastal mudflats. They’re called “steamers” because they are traditionally steamed and served with melted butter. The meat is tender, with a slightly sweet, briny flavor.
Soft-shell clams are a favorite in clam bakes and are commonly used in classic New England clam chowder. These clams are available throughout the year, but their availability may vary depending on local harvesting regulations and conditions.
Mud Clams vs Sand Clams
There are two harvesting methods that locals commonly refer to these clams: mud clams(feature image) and sand clams(image below). Mud clams are more gray in color from the mud bottom, where sand clams are whiter and cleaner appearance. The mud clams have bud in the their bellies and sand clams have sand in their bellies. So some companies sell purged steamer clams, where clams are soaked in ocean water to extinguish the sand or much from their bellies, while others sell clams without purging to keep costs down.
2. Hard-Shell Clams (Quahogs)
Quahogs, or hard-shell clams, are larger and have a more durable shell compared to soft-shell clams. They come in different sizes, with littleneck clams, cherrystone clams, and chowder clams being the most common categories.
- Littlenecks: Small and tender, often eaten raw or lightly steamed.
- Cherrystones: Slightly larger, ideal for grilling or stuffing.
- Chowder clams: The largest variety, typically used in soups and stews.
Quahogs are found in more protected waters and are often harvested commercially in Maine. Their firm, sweet meat is prized in seafood dishes ranging from stuffed clams to clam chowder.
3. Razor Clams
Named for their long, slender shape resembling a straight razor, razor clams are a lesser-known but delightful species of clam in Maine. They burrow in sandy or muddy beaches and are highly prized for their delicate, slightly sweet meat. Razor clams require careful digging, as they can quickly retreat into their burrows when disturbed.
These clams are best prepared by grilling, sautéing, or steaming and are often used in pasta dishes or served as a simple appetizer.
Image courtesy of: https://www.maine.gov/dmr/fisheries/shellfish/shellfish-identification
4. Mahogany Clams
Mahogany clams are a smaller variety of hard-shell clams found along Maine’s coast. They have a distinctive reddish-brown shell, which gives them their name. While not as commonly known as quahogs, mahogany clams are popular in seafood markets and restaurants.
Their meat is tender and slightly sweet, making them a great option for steaming, grilling, or using in clam-based dishes like chowder.
Image courtesy of https://www.maine.gov/dmr/fisheries/shellfish/shellfish-identification
Harvesting and Enjoying Maine Clams
Clam digging is a beloved pastime in Maine, with both recreational and commercial harvesting contributing to the local seafood economy. Harvesting soft-shell clams is often done by hand in tidal mudflats, while hard-shell clams are typically raked or dredged from the seafloor.
If you're visiting Maine, you can find fresh clams at local seafood markets, restaurants, or even dig your own (with a proper license). Whether enjoyed steamed with butter, served in chowder, or paired with pasta, Maine clams offer a taste of the coast you won’t want to miss.
Maine’s clams are not only a culinary treasure but also a key part of the state’s natural heritage. From the sweet, tender meat of soft-shell steamers to the firm bite of hard-shell quahogs, there’s a clam variety for every palate and dish. Make sure to enjoy these flavorful bivalves during your next trip to Maine’s coastal waters.
