A quahog is a type of clam found off the Atlantic coast from Canada to Florida, but is most common between Cape Cod and New Jersey. Quahogs are known as “hard clams” or “hard-shelled clams” in most of the country. Quahogs are mollusks like soft-shell clams, mussels, oysters and scallops. Some quahog eaters prefer them raw, but you can also steam quahogs to serve in the half shell or in soups and stews.
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Rinse the clams under running water to clean away any sand. Throw away any clams that don't close when touched.
Add 1 to 2 inches of water to a pot and place it on your burner under high heat.
Add your quahogs to a steamer basket and set it on top of the pot once the water has begun to boil. If you do not have a steamer basket, you can place the quahogs directly in the water in the pot -- do not fully cover them with water.
Place a lid on top of the steamer basket and steam the clams for 5 to 10 minutes, or until the shells have just popped open. Don't overcook, or the meat will toughen.
Discard any clams that haven't opened, and serve as desired.