The akagai’s mantle is posted at Mesubim, and this is the body of the red clam. It has a chewy texture, but isn’t nearly as chewy or crunchy as some shellfish. It is common in japan and when fresh it looks like blood’s gushing out of the shell. These have been de-shelled already and are cleaned and ready to eat. Notice how the chef uses a heavy knife, very sharp and how he flips the blade to use the back for a more gentle touch. This technical feat has years of practice and the final success is in the taste.