What type clams do use in chowder?

The most commonly used clams in chowder are quahogs, also known as hard-shelled clams. They are native to the Atlantic Ocean, and their briny flavor and chewy texture make them a perfect addition to chowder. Other types of clams that can be used in chowder include littlenecks, cherrystones, and soft-shelled clams, which are all smaller than quahogs and have a more delicate flavor.