Chocolate clams – named for the dark brown color of their shells - aren’t harvested locally, but make the quick journey from central Baja to Popotla, arriving live and ready for preparation and consumption. The taste and texture of the tender white meat and the slightly firmer red meat are complemented by celery, onion, tomato and a touch of Worcestershire sauce. Halfway down the beach, you find a tent full of happy diners at Mariscos “Mary” enjoying a plate of almejas chocolatas.