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Fish
Shellfish
Clams
Blood Clam

aka. blood cockle, bloody clam, clam, blood

Blood clams are a type of mollusk found in the warm, shallow waters of the Indian and Pacific Oceans. Known for their distinct reddish hemolymph, they are harvested primarily in regions like Southeast Asia and parts of North America.

FLAVOR PROFILE
Blood clams offer a briny, metallic flavor with a slight sweetness and a robust, oceanic aftertaste.
TEXTURE PROFILE
Raw blood clams have a soft, tender flesh with a slightly chewy texture that becomes firmer when cooked.
Culinary Uses
  • Raw: Often used in ceviche and served on the half shell due to their distinct flavor and texture.
  • Steamed: Gently steamed to preserve their tender texture and enhance their natural flavors.
  • Boiled: Commonly boiled for use in traditional soups and broths.

Substitutions, food pairings, and more coming soon.

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