|Chocolate Clam with Spinach, Mushroom and Cheese|
Another first for me was the discovery of these delicious Baja Chocolate Clams, named not for the common sweet chocolate, but for the brown color of it's shell. These clams are found in the coastal Pacific Ocean and Sea of Cortez waters surrounding the Southern Baja peninsula. I had them both cooked and served raw, but feel that raw is the best way, with maybe with a dash of hot sauce; you can really taste the clean, briny ocean where they come from.
|Baby Raw Clams on the half shell|