They are also farm-raised along the East Coast. Product Profile Hardshells are the connoisseur's choice for raw, halfshell clams. They are mild-flavored, sweet and briny. Cooked hardshells are soft, juicy and mild. Raw meat should be tender-crisp and plump, ranging in color from ivory to golden yellow, with some dark areas.
Cooked meat is pale, pinkish-white.
Hardshells have an off-white, oval, symmetrical shell with a purple or violet border inside. Discard clams with open or broken shells. Persons in high-risk health categories should not eat raw clams. Always check the source and certification of clams. In soup, add minced clams at the simmer stage, steep 5 minutes and serve.