date:Apr 04, 2014
istently larger size (almost one-half pound each) makes the West Coast species more desirable. Characterized by the blood red color of their liquor, blood clams are also known in Baja as mangrove cockles and black clams, or concha negra. Their dark, meaty flesh offers a rich, briny, sweet mollusk flavor with a firm, chewy texture.
This is the first time wild clams have been permitted to cross from Mexico to the U.S. since the 1940s, said Dave Rudie, Catalina Offshore CEO. The FDA has been worki