Quahogs

Store live quahogs in a breathable container (like a mesh bag) in the coldest part of your refrigerator, with the shell side up. Do not store them in water or an airtight container, as they need to breathe. Discard any quahogs that are open and do not close when tapped, or that smell foul.

When shucking, use a sturdy oyster knife and a protective glove. Work the knife into the hinge and twist to open.

Rinse shucked clams thoroughly in cold water to remove any grit or shell fragments.

Quahogs are delicious steamed, baked, or added to pasta sauces and stews.

Bacon

Garlic

Potatoes

Cream

White wine

Lemon

Overcooking quahogs, which can make them tough and rubbery.

Not purging clams of sand before cooking; this can lead to a gritty texture.