With more than 100 miles of coastline, the 800-square-mile Loreto National Marine Park is truly a paradise. The Islands of Loreto, located on the east coast of the Baja California Peninsula on the Sea of Cortez, is known for its quiet beaches, rich history and astounding natural habitats. The region caters to adventurous travelers looking to explore the many outdoor activities like scuba diving, snorkeling, hiking, paddle boarding, and even chocolate clam diving. I got to experience diving for clams in Loreto Mexico with a dive master and three of my friends while visiting the Villa del Palmar at The Islands of Loreto resort and spa last week. This was our view from the water.
When I first heard “chocolate clams”, naturally I thought of chocolate covered clams. That doesn’t sound too appetizing. However, I quickly learned that the word chocolate describes the rich dark color of the outer shell of the clams. The Villa del Palmar at The Islands of Loreto resort and spa offers their guests the opportunity to clam dive and retrieve fresh clams with the aid of an experienced diver.
Five of us put on our fins and snorkel gear, grabbed one paddle board, and a bag and swam out to the vast waters overlooking Danzante Island. Our guide gave us tips on what to look for. He explained hand signals for when to stop, slow down, and move forward. He explained that he would point once he found the two small eyes of a clam and we were to dive approximately 2-3 meters, dig into the sand with our fingers, and grab the clams ourselves.
I quickly found out that I was a better observer than diver! Two hours of diving later, our group retrieved 98 clams! The paddle board helped hold a very heavy bag of clams and we made our way back to shore.
Our guide opened and cleaned the clams right there on shore!
We ate them with fresh squeezed lime, salt, and hot sauce accompanied by some fresh cucumber margaritas the bartender on the beach made us. It was absolutely amazing and delicious! We had so many that we shared them with other guests who were on the beach watching us.
This was the aftermath of our shore side feast.
At dinner that night, the chef served us the rest of the clams in three ways, baked in foil, baked with cheese, and fresh prepared with fresh lime.
This was a fantastic one of a kind experience that I will never forget.