Clam experts, weigh in

[Jenise]

So I decided I want to make myself some clam chowder, and while at the Chef Store I looked for a big can of clams to do that with. They had two options, Quahog (or was it Quahogg) and Surf Clams. I've never before seen a choice by species. The Surf Clams were more expensive so that's what I went with hoping for a more deluxe experience, but I have no idea in fact what I just bought. Can any of you New Englanders shed some light on this for me?

I usually look for littlenecks, the smallest size of hard clams, but don't do chowder. Quahogs are the biggest hard clams, usually used for chowder. Topnecks and cherrystones are in between. I THINK surf clams are a different species, and even larger than quahogs. But not something carried by my mongers. But Quahogs I'm sure are the de facto chowder clams.

My fishmonger says to buy the cans of "ocean" clams - they are the ones that will taste like chowder when you cook them.

Googling... aha! I think "ocean" clams are the same as surf clams!