The name of these clams comes from their brown shells, and they are a local delicacy! For foodies and seafood lovers, chocolate clams are a rare treat. One can scour the world and the top gourmet kitchens without finding them. However, these prized clams are not foreign to the country but are an integral part of traditional food in Mexico. Nicknamed “Baja’s seafood candy,” chocolate clams (almejas chocolatas) are the delightfully named shellfish specialty of this beautiful peninsula. They have a meaty and tender flesh that makes them particularly delicious and are the largest of the west coast bivalves, growing up to six inches in diameter.
On December 21, personnel from the Ministry of the Navy (SEMAR), together with the Ministry of Public Security (SSP) and National Aquaculture and Fisheries Commission (CONAPESCA), secured a vehicle in Ciudad Constitución carrying approximately two tons of this marine product. The chocolate clam, an emblematic species of Baja California Sur, continues to be the target of illicit activities during its ban period. This species, part of the South Californian gastronomic legacy, is even the protagonist of an annual festival in Loreto.
The operation took place during a land surveillance tour conducted by the Fourth Naval Region and the Puerto Cortés Naval Sector. During the inspection of an abandoned vehicle, 62 sacks containing live specimens of chocolate clams were found. This fishing resource is currently under a fishing ban, making its capture and transportation an environmental crime.
SEMAR reported that the vehicle and the seized product were delivered to the Attorney General’s Office (FGR) for the initiation of the corresponding investigation. The fines for this felony can range from $373 to $37,000.
The chocolate clam ban is established to protect the species during their reproduction period and thus ensure their future abundance. This period begins for the Magdalena Bay area at the beginning of September and ends on December 31, during which local businesses export clams from cooperatives in other states.
Chocolate clams reproduce when water temperatures rise to suitable levels and will reproduce throughout the year in areas that experience these optimal conditions. They usually bury themselves about two inches under the sand in water as shallow as six to eight feet, making them easily accessible for local fishermen who free dive. They can easily be spotted by their “eyes,” which are the intake and exhaust tubes used for filtering food.
Once harvested, chocolate clams are sold to local restaurants ready to be transformed into creative dishes or directly to tourists eager to sample the unique bounties of Baja California Sur.
