Larry Leibowitz


Wall Street Journal: Scott Segal considers himself an adventurous eater committed to seafood from local sources. But even he got a little squeamish about the Cape Cod Blood Cockle on his plate at Area Four, a Cambridge, Massachusetts, restaurant.

A local clam that is typically banished from New England menus because, true to its name, it is filled with blood-red goop, the cockle was coated with a spicy rub and served as part of a “Trash Fish” dinner hosted earlier this year by Boston chefs.

To read more:

Wall Street Journal


Share this Article On Facebook Twitter More...


Like New England Boating on Facebook. Follow us on Twitter.
Receive our Daily News Update:

Don’t forget to sign up for our monthly newsletter!

Each month our emailed newsletter keeps you up to speed on the top news items, videos, destinations, reviews and fishing articles on New England Boating, so you won’t miss a beat. It’s convenient, it’s free, and you can opt out at any time!