Port Stall · Shellfish Cocktail
Cóctel de Conchas
📷 Closely related photo — Photo: Jonathan argueta / Wikimedia Commons · CC BY-SA 4.0
The black clams used here are dug by hand from La Unión's mangrove flats at low tide, a harvest so tied to the tide chart that vendors' stock literally depends on the moon.
Black clams or mixed shellfish served raw or lightly cooked in a chilled tomato-lime cocktail sauce with onion and cilantro, spooned into plastic cups. La Unión's port-side stalls sell it as a refreshing hot-weather snack.
Why it's made this way: La Unión sits on the Gulf of Fonseca, El Salvador's only access to Pacific mangrove and estuary shellfish, giving the port town a seafood street food scene the country's interior doesn't have.
More from El Salvador
Part of World of Street Food — 690 dishes from 118 countries.
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