A Clam for the Brave of Heart

Feb 13, 2014

Blood Clams
Credit Elspeth Hay

They are hairy on the outside. Blood spills out when you open them. On The Local Food Report, Elspeth Hay investigates the often off-putting blood clam. And she discovers them - once you get past the blood and the visceral appearance - hearty and delicious.

Find out more about blood clams, and see Elspeth's recipe, on her blog, Diary of a Locavore