This is not a typo. Chocolate clams! These originate from the sandy waters of the Sea of Cortés along the Pacific Coast of the Baja Peninsula, and are given their name not because of the taste, but because of the dark chocolate color and silky texture of their shells. Served only on weekends at El Viejon, a new seafood restaurant on Convoy Street that specializes in Mexican seafood, but with an Asian twist.  All their dishes are a visual feast for the eyes, and a pure delight for the taste buds.