Cherry clams are a hard shell clam found in the Cherrystone Creek watershed in Virginia. They are larger and harder than other varieties and are used in soups, clam cakes, and other seafood dishes. They are farmed and harvested after three years and can live up to 40 years. They are similar to gooseneck clams and are often sold as “Littlenecks of Virginia.” They must be thoroughly cleaned before cooking and are typically steamed or boiled.
A cherry clam is a hard shell native to the east coast of Virginia on the east coast of the United States. It derives its name from its natural habitat in the Cherrystone Creek watershed. As hard shell clams go, the cherry variety is on the broader end of the spectrum and its flesh is harder than the smaller varieties. Cherry stones are popular in cooking, but are typically used in soups and clam cakes, or are fried and added to other seafood dishes.
These clams are one of many different types of clams that are harvested and sold in seafood markets around the world. They are part of the hard shell family, meaning their shells are hard, tough, and can withstand pressure and rough tides. This type of clam lives deep below the surface of the ocean.
Clams are usually named after their natural habitats. Manila clams, for example, are native to the Philippines, Littleneck clams are from Long Island’s Littleneck Sound, and Quahogs are from a cove in Rhode Island originally named after Native Americans. Cherrystone clams are no different. Virginia’s Cherrystone Creek watershed, part of the Chesapeake Bay watershed, produces a large harvest of cherry clams each year.
Recreational jams in these waters can catch cherry blossom clams almost year round. However, most commercially sold clams are professionally farmed. The watershed is home to several agricultural outlets that grow shellfish in their natural habitat. It usually takes about three years for a cherry clam to reach maturity. If left undisturbed, these specimens can often live up to 40 years, but in an agricultural setting they are usually harvested as soon as they reach maturity.
A cherry clam is similar to a gooseneck clam in many respects. Some seafood distributors sell cherry clams as “Littlenecks of Virginia” or “littlenecks of the cherry.” A cherry clam is usually slightly larger than a typical bottleneck, however, it usually measures about 2.5 inches (about 6.4 cm) in diameter. They can also be slightly more difficult.
Usually, the smaller a clam is, the more tender its meat will be. This is important to keep in mind when trying to replace cherry stones with bottlenecks in a recipe. A neck of neck steamed or boiled for immediate consumption may be more tender and flavorful than a similarly prepared cherry clam.
Cooks often use cherries in clam chowder, stuffed in clam casino, or chopped into clam cakes. They can also be grilled, roasted and fried quite well. Their larger size allows for many different variations on clam meals.
Like all clams, cherry stones must be thoroughly cleaned before cooking, regardless of how they are to be prepared. Clams are largely sedentary creatures. They typically sit in one spot on the ocean floor, and it’s not uncommon for them to come to market with sand and other sand trapped in their shells. Cooking with clams usually begins with multiple rinses and soaks to ensure all debris is removed.
Clams generally need to be steamed or boiled to open. Shells that do not open or crack when opened should be discarded. Cooks who intend to serve cherry clams in their shells often cook them in a savory broth. Plain water is usually fine for clams intended for soup or broiling.
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