Two-thirds of the surf clam's shucked weight is used. The other half is the meat that runs around the shell, plus an adductor muscle that opens and closes the shell. It is ground or chopped and used for chowders, bisques and sauces. These clams are less flavorful than hardshells. Cooked, the chewy white meat is mild and sweet.
Raw meat is whitish-orange.
Cooked meat ranges in color from ivory to golden yellow, with some dark areas. Canned clams should be in clear to opaque liquid. Breading should be intact on breaded product. The surf clam is almost always sold in processed form, which minimizes any health risks. Nonetheless, it's always a good idea to purchase even processed clams only from reputable dealers.