blood clam

• Tipo de molusco marinho comestível cuja carne apresenta coloração vermelha ou alaranjada devido à presença de hemoglobina, muito usado em culinárias asiáticas.

A type of edible saltwater clam with a distinctive red or orange tint in its flesh due to the presence of hemoglobin, commonly found in Asian cuisines.

1. Edible shellfishB1formal

   A type of saltwater clam with red flesh due to high hemoglobin content, commonly eaten in Asian cuisines.

   Marisco sanguíneo

   • Blood clams are often steamed with garlic and ginger.
   • The restaurant serves fresh blood clams as an appetizer.
   • She bought a bag of blood clams from the fish market.

2. Biological classificationC1formal

   A bivalve mollusk of the family Arcidae, known for its distinctive red blood due to the presence of hemoglobin.

   Classificação biológica

   • The blood clam belongs to the genus Anadara.
   • Scientists study blood clams for their unique respiratory pigments.
   • Blood clams are found in intertidal zones of warm oceans.