I was at dinner last night at a somewhat respectable California-Cuisine-type restaurant, and my fish dish was accompanied by 4 steamed clams - all of which had at least 1-2 tiny dead crabs embedded in the flesh.
I grew up clamming in the Northwest, and I never saw anything like this. I read that this sometimes happens, but is is acceptable to serve them like this? Also, it's unclear if the clam ate the crab, or if the crab was eating the clam. Either way, the waiter took them away with no other explanaton except "the chef says it's ok, but I will remove them." No offer of any other side dish was made.
How often does this happen, and is a "crabby" clam a sign of quality--or poor quality control?
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