Quahogs or hard-shell clams are named in the United States according to size, starting with little necks and cherrystones and going up to the largest sharps or chowder clams, which can measure up to 13 cm. It is these large ones that are minced for chowders, as they have a strong flavor and will withstand long cooking, but you can use any clams and simply add them later in the cooking. Canned clams can also be used in a chowder and New England clam chowder is rich and creamy.
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