Overview
Bird clams, mainly caught in the waters of Namdang Port and Cheonsu Bay between December and March of the following year, are at their peak season when they are plump and large. Bird clams are known for their chewy texture and savory, mild flavor. They are rich in nutrients such as protein, iron, taurine, and essential amino acids, making them a beloved delicacy. The Bird Clam Festival is held throughout the winter and attracts many tourists.
