Blood Clams at Barcelona SoNo

From General Manager Joe Hamboussi, Barcelona South Norwalk

Straight outta SoNo I was holding a pre-meal meet with the staff led by myself, Mark Williams and Chef Jodi (Sous Chef Greg Shade AKA: Meatlover, was expected but too slow to get to the mic. Too much Chorizo for him).

I was leading the team into the night ahead with advice and positive reinforcement. Soon after, Chef Jodi came in with at least three dishes that all appeared delectable, as well as cutting edge. There was Uni Fava Bean Crostini (I’m From Egypt, Fava is staple), Blood Clams, and Tile Fish Crudo.

What are Blood Clams?

Blood clams (or blood cockles) are what are called “ark clams,” because of their shape. These mollusks resemble, gasp! You guessed it! An ark! Indigenous to the southwest Pacific Ocean, they are a Chinese and Vietnamese delicacy, (we have it, FOODIES!!) but are also seen in other parts of Asia. The blood clam gets its name not from blood, but from the color inside that has that appearance of meat.

I was skeptical, and I label myself as an adventurous eater!! They are big, they are on the menu this weekend and they are f#$% tasty!! Use the shell you just licked to sop up the broth and shoot it. I do that every time with shellfish when they come in delicious sauce/broth. Try that with the Mussels at Novecento on West Broadway & Grand. If you don’t drink the broth there I will make my bartender drink a shot of Tabasco. He will do this while in disbelief.

If you come and don’t love the blood mussels I will personally come to your table with staff and sing Happy Birthday to embarrass you, then I will eat them myself! It will come off the check and I would be happy at least to name you AN ADVENTEROUS EATER!!

(Holy Crap, I love Poblano Peppers…and seafood with it?? I’m sold).