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One thing is for certain: the colder the bay, the finer its clams. That's why we only source our wild cherrystone clams from the cold waters of the New England coastline. Cherrystones are meaty and lean, with a pleasing, chewy bite. Encased in palm-sized shells, these briny clams can be used in recipes for chowders or make a great foundation for that Rhode Island culinary classic, clams casino. Shucked, shells on side.