I have been seeing what they call “orange clam” at sushi restaurants. I often make sushi at home and am interested in learning more about this “new” clam, but “orange clam” on the web didn’t reveal much information about their ecology, commercial use, etc. Does anyone know what the scientific name is of the clam (picture in the link)? They are supposedly from the northeastern US, like CT, MA, or Long Island. The restaurants translate them as aoyagi or bakagai, which are Japanese common names for species that occur in Japanese waters but I am interested in this particular species from the northeast. Also, if anyone happens to know where I can buy them (NY, NJ, CT area), I’d appreciate hearing from you.
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by David Watsky | Organizing expert Marie Kondo has already helped millions put their closets, kitchens, and homes in...