Quahog (Mercenaria mercenaria), also called the hard-shell or northern quahog, is a species of edible saltwater clam native to the Atlantic coast of North America, from the Canadian Maritimes to the Gulf of Mexico, with the northeastern United States as a major source. It has a firm, meaty texture and a briny, slightly sweet flavor, and is a staple in New England and Mid-Atlantic cooking, used in chowders, stews, fritters, and baked or stuffed preparations. It also appears in other cuisines, including pasta dishes in Italian cooking and soups, stir-fries, or steamed preparations in various Asian cuisines. Quahogs pair well with aromatics like onion, garlic, and celery, herbs such as thyme and parsley, and dairy like cream or butter for richer preparations.