Cherry Stone Clams
By: Barnaby Dorfman

About

Cherrystone clams are large clams with hard shells found on the east coast and used for clam chowder and other clam dishes.

Information
Translations: Ķiršu Stone Gliemenes, Cherry akmens Moliuskai, Cherry Stone scoici, Cherry Stone školjke, Cherry Stone Nghêu, Małże Stone Cherry, Stone Cherry Clams, चेरी स्टोन Clams, Amêijoas Stone Cherry, Clams Черри Стон, Cherry Clams Stone, المحار الكرز ستون, 벚꽃 석재 대합, Cherry Stone Škeble, Трешња Стоун шкољке, Cherry Stone tulya, 彻丽斯通蛤蜊, Cloïsses Stone Cherry, Cherry Stone školjke, Cherry Stone mušle, Cherry Stone Vongole, שרי הצדפות סטון, Cherry Stone Musslor, Stone Cherry Clams, チェリーストーンあさり, Palourdes Stone Cherry, Stone Cherry Venusmuscheln, Almejas Stone Cherry, Clams Черрі Стогін, Cherry Stone Simpukat, Чери Стоун Миди


Physical Description
The clam is a shellfish with two shells. The edible part is the gooey innards.
Colors: White, grey


Tasting Notes
Flavors: salty, sweet, oceany
Mouthfeel: Elasticy
Food complements: Pasta, Bread
Wine complements: White wine, Chardonay
Beverage complements: Gin, Rum
Substitutes: Oysters


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: april, may, june
Choosing: Clams should be bought live if they are raw.
Buying: They can be expensive. 
Procuring: They can be found on the beach by digging deep in the mud at low tide.


Preparation and Use
They can be steamed, fried, or eaten raw.
Cleaning: It is best to soak them in salt water so that they expel sand from their shells.


Conserving and Storing
If you cook them, you can preserve them, but they are best eaten relatively quickly.


Social/Political
They can be over fished in some places. They are also farmed.