Chowder clams are the generic term to refer to the largest specimens, which are chopped and used in stews. The core of the menu features clams of two varieties: Hardshell clams, or quahogs, are divided by size, with the smallest designated littlenecks, followed by topnecks and cherrystones. These places often began with a limited menu of raw and cooked mollusks that also included oysters and conch, but have expanded their menus to feature a broad range of mainly Italian seafood dishes over the years. While the number has diminished over the decades, a few - like Sheepshead Bay’s sainted Randazzo’s - persist. The maritime areas of New York City, Long Island, and the Jersey Shore have long been the site of clam bars strung along the shore like beads on a necklace.
