Mexico's Chocolate Clams--Finally in the U.S.

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In November of 2011, I wrote about a day trip I took with my friends Dan Nattrass and Chad White to Tijuana. Dan, who works at Catalina Offshore Products, and I enjoyed going down with chef friends to introduce them to favorite places. We took Chad first to the fish markets, where we got our first glimpse of chocolate clams, a beautiful bi-valve with a creamy brown shell that inspires thoughts of milk chocolate. . . .

Read more from Mexico's Chocolate Clams--Finally in the U.S. at San Diego Foodstuff

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