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Baja Chocolate Clams

Baja Chocolate Clams

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Product Descriptions

Enjoyed by notable chefs including Richard Blais, Rick Bayless and Roberto Cardazzo, chocolate clams or almejas chocolatas are often referred to as “Baja’s seafood candy”. Named for the uniform brown color of its shell rather than any chocolate flavor, the meaty Mexican chocolate clam is one of the largest West Coast bivalves, reaching up to six inches across. Chocolate clams are harvested in and around in Mexico in all coastal lagoons from Magdalena Bay south along the Pacific side of Baja, throughout the Sea of Cortez, and along the coast of the mainland to Guatemala where they colonize in sandy bottoms in very large, dense populations.

Chocolate clam
Megapitaria squalida
Year round
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Primary Product Forms

Whole in shell

Diver caught

Harvest Area:

global supply
In and around in Mexico in all coastal lagoons from Magdalena Bay south along the Pacific side of Baja, throughout the Sea of Cortez, and along the coast of the mainland to Guatemala.
Average (Click for more info)

Product Profile

Mild

Firm

Cooking Methods