There are two kinds of this shell-fish, the common thin-shelled clam and the quahaug. The first is the most abundant. It is sold by the peck or bushel in the shell, or by the quart when shelled. Clams are in season all the year, but in summer a black substance is found in the body, which must be pressed from it before using. The shell of the quahaug is thick and round.
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