Enjoyed by notable chefs including Richard Blais, Rick Bayless and Roberto Cardazzo, chocolate clams, or almejas chocolatas, are often referred to as "Baja's seafood candy." Named for the uniform brown color of its shell rather than any chocolate flavor, the meaty Mexican chocolate clam is one of the largest West Coast bivalves, reaching up to six inches across. Until recently, import regulations made these highly sought-after chocolate clams almost impossible to find outside of Baja. Hand harvested by local fishermen in and around Mexico, chocolate clams colonize in shallow, sandy bottoms of coastal lagoons along the Pacific side of Baja, throughout the Sea of Cortez, and along the coast of the mainland to Guatemala. When it's low tide, fishermen simply pick them up off the beach with a clam rake!