It is found throughout the Indo-Pacific region from the eastern coast of South Africa northwards and eastwards to Southeast Asia, Australia, Polynesia, and up to northern Japan.

On the coast of Zhejiang Province alone, blood cockle plantations occupy around 145,000 mu (about 100 km2) of mudflats.

[4] In Korea, blood cockles are called kkomak (꼬막) and are cooked and seasoned with soy sauce, chili powder, and sesame oil.

[7] In Indonesia, blood cockles (local: kerang darah) are quite popular food and are served as various dishes including boiled, deep fried or sauteed.

In Thai cuisine, they are usually boiled and eaten with a spicy and sour dipping sauce like other types of seafood.