Early inhabitants of Puerto Rico ate a lot of clams, archaeological findings of their trash demonstrates. But they did not prepare clams in soup, or raw on the half shell, as modern people prefer.
Isotope analysis of 2,700-year-old fossilized shells from a pre-Arawak site in Cabo Rojo determined that the shells had been heated up to nearly 400°F, far above the boiling point. It fits for clams roasted on a hot surface over a roaring fire, though. Puerto Ricans liked barbecued clams!
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