Quahog clams

Quahog Clams are a type of marine bivalve mollusk known for their intense flavor and firm texture, highly valued in coastal cuisine, especially in traditional recipes from the United States and the Caribbean.

Origin: These clams are native to the cold, salty waters of the North Atlantic, particularly along the northeastern coast of the United States, from New England to Canada. Their name "Quahog" comes from the Algonquian term poquauhock, which means "edible."

Properties: Quahog clams are an excellent source of protein, iron, zinc, and B-complex vitamins, especially B12. They are also low in fat and calories, making them a nutritious ingredient to include in a balanced diet. Their flavor is stronger and saltier than that of other common clams, which makes them ideal for recipes like soups, stews, stuffings, or for preparing classic dishes like "clams casino" and "chowders."

Synonyms in Spanish (Latin America): Although the term "quahog" is not widely used in Spanish, in some regions these clams are simply known as almejas grandes (large clams) or almejas negras (black clams), due to the dark color of their shell. In certain areas of Mexico and Central America, they might be confused with clams called almeja manzana (apple clam), although they are not exactly the same species.