Those with hard shells that close tightly 2. Those with thin, soft shells and long necks that can't be retracted into the shell. These are more perishable because of their breakable shell. Little necks , the smallest and most tender, and medium-size cherrystones are sold live. Both are suitable for eating raw on the half-shell or for steaming.
Cherrystones quickly become tough if overcooked.
Little necks usually cost about three times as much as cherrystones. The largest size, chowders , as well as several kinds of deep-sea clams including surf clams and ocean quahogs , are shucked and chopped for canned and frozen products. The meat is tough but makes flavorful chowder. When you buy live clams, always make sure they are actually alive. The shell of a hard clam should be tightly closed, or if gaping, should close when tapped.