5. Blood Clams
Named for the striking red hue of their bodies, blood clams are considered a delicacy in some Asian cuisines despite carrying severe health risks. These vibrant clams obtain their color by harboring high concentrations of hemoglobin, an oxygen-carrying compound which can be poisonous in large amounts.
Consuming undercooked or excessive portions of blood clams can result in nausea, vomiting, liver damage, and potential kidney failure or anemia.
Despite the dangers, these dramatic-looking clams remain a novelty item on menus in Vietnam, Hong Kong, and parts of China for adventurous eaters willing to risk it all for a taste.