Mangrove cockle (Concha negra)
(Mangrove cockle, Blood ark, Blood cockle, Piangua, Chucheca)
Concha negra or mangrove cockle (lat. Anadara tuberculosa) is a species of saltwater clam, an edible bivalve mollusk commonly found on the Pacific coast of the Americas, ranging from Baja California in Mexico to Peru. One of its distinctive features is the red-colored hemolymph (blood), which has led to its popular name in some regions as the "blood cockle".
This coloration is due to a high concentration of hemoglobin, which is atypical for bivalves, as most have clear or slightly milky hemolymph. These clams have been used as a food source by indigenous peoples of the region for centuries.
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Ceviche de conchas negras
Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the ... Read more
Conchitas asadas
Conchitas asadas is a popular Ecuadorian seafood dish, typically consisting of black clams (concha negra) grilled in their half-shells, often seasoned ... Read more
Ceviche de conchas negras ecuatoriano
Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses ají limo ... Read more
Cóctel de conchas
Cóctel de conchas is a seafood delicacy typical of Salvadoran cuisine. It is a type of shellfish cocktail that usually combines black shell clams (conchas negras... Read more
