The Quahog is a Rhode Island original. Our favorite bivalve mollusk's name dates back to Rhode Island's original inhabitants, The Narragansett Indians. Rhode Island's Native Americans named the clam "poquahock" and the clam's name has since evolved to be known as Quahog. 

It has long been recognized that Rhode Island waters produce the best quahogs in the world. The reason is simple, we have the perfect natural setting to produce the world's finest tasting clams. Clams generate their flavor from ocean water, ocean plant life and silt. Our cold North Atlantic waters, native phytoplankton and our ideal ocean silt make for the best tasting clams.

The Quahog comes in two varieties. Mercenaria mercenaria, the bay quahog and Artica islandica or ocean quahog. The bay quahog has a purple hue in its shell and Native Americans considered its shell to have great value. It was used as America's original currency,  known as wampum.

Hence, the saying "Hey that's a lot of clams".

The bay quahog is commonly served in raw bars as "little necks and cherry stones". The bay quahog is also excellent steamed in its shell and served over pasta or for making the perfect appetizer,"Clams Casino". Many New Englanders also use the bay quahog in chowders and clam cakes. 

The ocean quahog's shell has a handsome mahogany hue. The ocean quahog is the perfect clam for clam cakes, chowder meat or stuffies. The ocean quahog meat is especially tender and sweet. It is also ideal for making red or white clam sauce. 

At the Rhode Island Quahog Company we use both bay and ocean quahogs to make our Rhode Island Clam Chowder.