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.
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Wall Street Journal
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About the Author
Tom Richardson is the director and host of New England Boating. Before that he served as the editor of Northeast Boating from 2005 to 2009, and as managing editor of Salt Water Sportsman magazine from 1995 to 2004. He lives, boats and fishes in southeastern Massachusetts with his wife and three kids.