Know your seafood variety

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Species: Meretrix spp



Clam yellow


Clam is commercial name for the bivalve mollusk, They live in both freshwater, brackish water and marine habitats. There are about 500 species of varieties. All clams have two calcareous shells or valves joined near a hinge structure with a flexible ligament and all are filter feeders. They obtain food by pumping water through their system and filtering small organisms from surrounding water. Clam bury in the bottom sand or sediment unlike oysters that grow attached to hard surface. Clam are low fat, high protein seafood choice with an above average amount of healthful mineral such as selenium, zinc, iron and magnesium and B Vitamins like niacin.

Gujarathi – Chhipia
Marathi – Shivale / Tigari / Shimpale / Tisare
Konkani – Kuleye
Kannada – Maruvai
Malayalam – Manja kakka
Tamil – Matti
Telugu – Boodidhi gulla / Gangalicheppa gulla

Ensure clam has sand removed, or hold the clam in 3 per cent salt water to expel the sand for about 15 -20 minutes Steam the clam till it opens the shell (dead ones do not open the shell: discard them) remove the meat for further cooking and garnishing.

Butter and garlic good combination to cook clam meat

Briny and sweet with a hint of seawater-taste, offer a tender chew to many recipes. Can be eaten raw, steamed, boiled, baked or fried.


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