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Hi...my wife and I just bought some $1.99/lb mahogany clams from Lucky's and cooked them in the traditional "steamed clams" recipe style. They are from the New England coast and are beautiful in color and very fresh...all were closed tight and smelled fresh as sea water. They are a little larger than the manila clams but very tasty. The only issue we encountered was that they had a fair amount of "sand" in them. We should have soaked them in salt water containing corn meal for two hours before cooking them so that they would have "purged" the sand from their digestive tracts.....we would buy them again and cook them the same way...saute finely chopped, shallots, garlic, onion and parsley in sweet butter with salt, pepper, lemon juice and dry white wine. Have a fresh bagette and sweet butter ready to sopp up the nectar....enjoy....!
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Sounds like a branding of a standard ocean quahog. Quick comparison of types and cooking instructions (including the mahogany) below.
