Live blood clams - caught from the West Coast. As their name implies, the clams are red, due to the red haemoglobin liquid inside the soft tissues. This gives them better oxygen transfer allowing them to live in murky low oxygen environments.
Blood clams are native to waters around the world and are cultivated in Southeast Asia, especially throughout the coastal provinces in the central Vietnam. They are rich of protein, mineral such as magnesium and zinc which help strengthen the body endurance, and vitamin A, B1, B2, C, etc.
What does blood clams taste like?
The special thing is that blood clams filter 40 liters of sea water per day. With the sweet and salty flavor, they are perfect for your cookout, grilled or steamed with lemongrass.
You will find that the meat of blood clams are slightly briny with a deliciously crisp succulence, firm, chewy texture and clean, like geoducks, and a flavor that is not as briny as a littleneck or cherrystone clam.
How to cook fresh blood clams?
Cooking suggestion after deep cleaning the shells of raw blood clams:
1. Grinding boiled blood clams: Boiling a little bit of water (add lemongrass as your favor), then pouring the clams into the pot, covering by lid and turning the stove off. Wait for 2-3 minutes.
2. Grilled blood clams: Putting them on the grill until the shells are opened. You could add any sauces as your favor.
Tip: Try them with green scallion sauce added some salt, pepper and sugar, and smashed peanut topping.
3. Stir-fried blood clams: Browning some garlic cloves, stir frying them and adding any sauces you like.
4. Blood clams mixed in with tomatoes, lime juice and cilantro