Saturday, Aug 22, 2020, 9:10 am

By:Tony Williams

#12 Blood Clams

We eat oysters and clams raw, so why not blood clams. Well, these little critters have an excessive amount of hemoglobin, which is what makes blood red. When you open them, the clams are swimming in red blood. Sound yummy? After just 20 seconds of boiling, they are eaten pretty much raw.