Quahog is a term that is also used to describe the largest of the hard-shell clams. While the Atlantic Littleneck is the Quahog clam, the Pacific Littleneck is a west coast or Japanese variety of clam and is not referred to as a Quahog.
Quahog - The Native American name for the (East Coast) hard-shelled clam. Quahog is also sometimes used to describe very large clams.
Quahog - a hard-shell clam of excellent quality. Large size (4-5 inches), are called quahogs; smaller sizes are know as cherrystones (3 inches), and littlenecks (1 1/2 inches). Quahogs are best for chowders.
Quahog
The hard clam or quahog. In coastal areas of New England, restaurants known as raw bars specialize in serving cherrystones served raw on an opened half-shell, usually with a cocktail sauce with horseradish, and often with lemon.
quahog = quahog clam = quahaug clam = chowder clam See: hard shell clams
razor clam Substitutes: (for chowder) chopped geoduck OR quahogs
rock lobster ...
Quahog: the American Indian name for the East Coast hard-shell clam. The term "quahog" is also sometimes used to describe the largest of these hard-shell clams. See Quahaug.
Quahogs are large Atlantic hard shell clams, great for a chowder or stew.
Quail are small non-migratory birds related to the partridge ...
Quahog: A hard-shell clam larger than 3 inches in diameter, usually used for chowder or fritters. (Also called a quahaug.) ...
Chowder made with quahog clams, tomatoes, onions, celery, and potatoes.
Manicotti:
Large, tube shaped pasta that is normally stuffed with a meat, vegetable and cheese mixture and topped with a red sauce and baked.
into hard-shell (see quahog), which are eaten raw or cooked, and
soft-shell, usually eaten cooked.
Clamart, a la (Fr.) Garnished with peas.
clambake See New England clambake.
claret The British term for red Bordeaux wine.
Manhattan clam chowder: made with quahog clams, tomatoes, onions, celery, and potatoes.
Manicotti (It.): large tube maccheroni stuffed with a ricotta cheese filling and baked.
Manière, de (Fr.): in the style of.
East-Coast US hard-shelled clams are also known by the names quahog (CO-hog), littleneck and cherrystone.
West-Coast hard-shelled clams include the Pacific Littleneck or rock clam, pismo clam and butter clam.
Littleneck clams - There are essentially two types of clams - the softshell (or steamer) and the hardshell (or quahog). Littlenecks are the smallest of the hardshells.
Livornaise - A sauce made with olive oil, egg yolks and anchovy paste.
hard-shell clams - Known as quahog, littleneck, cherrystone, and hard clam.
surf clams - These make up the bulk of the commercial catch. They are used for preparing chowders, clam sauces, and fried clam strips.
Have you ever enjoyed a Whoopie Pie? Finally, just for fun we added some slang and local regionalism like the proper usage of stuffies (i.e., stuffed clams, or stuffed quahogs, depending on where you are).
 See also: Cheese, Cooking, Cream, Flavor, Butter
  
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