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. Best served: raw on the half shell; cut up in chowder; or stuffed Helpful tip: Varieties include littlenecks, top necks, cherrystones, and chowders. Best served: steamed and dipped in butter Helpful tip: Soak them in salted water to purge grit. Best served: in sauces and pastas Helpful tip: Cockles cook quickly; remove from heat the second they open. Best served: in sauces and pastas; steamed Helpful tip: These make a pretty presentation steamed; the interior of the shells are rimmed with deep purple. Best served: fried Helpful tip: Surf clams are almost always sold in cans. Use the juices to boost flavor in soups and pastas. Best served: steamed; broiled; chopped in salads Helpful tip: Razors can be hard to find and difficult to clean; order them when you eat out.
