RE: Best type of Clams for frying
For frying you want softshell clams, if you can find them. The most often sought after soft shells for frying are Ipswich clams, but any pisser clam will do very nicely. You want quahogs (usually pronounced KO-hogs) for both raw clams and chowder.the smaller quahogs are known as littlenecks, while the mediums are called cherrystones. The largest quahogs are the ones usually used, chopped up, in chowders.