Blood Clams

Blood clams are a distinctive type of bivalve known for their reddish-orange flesh, which gives them their name. They have relatively thick, patterned shells and a firm yet tender texture with a rich, slightly sweet seafood flavor. Blood clams are commonly used in Asian cuisine and can be steamed, boiled, grilled, stir-fried, or added to soups and seafood dishes. They are valued for their unique appearance and strong natural flavor.