Live Fresh Blood Clams - Sò Huyết

  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? Co