I’ve always admired Anthony Bourdain – for his knowledge of food as well as his brash personality.
His bravado in the face of the wierd and wonderful has made us avid watchers of his tv series – eager to see where he is in the world and what he’s eating.
It doesn’t matter if he’s in a fine dining establishment or if he’s at a roadside shack – we’re all curious to see what is available and what he’ll be tasting.
When I was in La Paz, Mexico, I had my Bourdain moment, when I was told about chocolate clams – I’d never heard of this variety of seafood, and I felt I had to try them.
The clams are named because of their dark brown shell – and easily found in the waters of the Sea of Cortes.
Served with a fresh squeeze of lime, the clams were served fresh, and when the lime juice was used, the clam reacted. Did this mean I was eating something alive? Yes it did. Was I ok with that? I think so. Was I?
I had a second of doubt, and then slid the clam in my mouth, a slightly chewy, salty from the sea taste. And it was tasty - no regrets for me. I think Bourdain would be proud – eating local and having an inner monologue about the experience.
