 The soft-shelled clam is eaten either fried or steamed (and then called "steamers").Many types of clams can be used for clam chowder, but the quahog, a hard shelled clam also known as a chowder clam, is often used because the long cooking time softens its tougher meat.The Chesapeake Bay and Maryland region has generally been associated more with crabs, but in recent years the area has been trying to reduce its catch of blue crabs, as wild populations have been depleted.