How to clean the Clams, tesriyo, Erunthu, Kakka, ekshipi, khube

How to clean the Clams, Tesriyo, Erunthu, Kakka, 

ekshipi, khube

Clams are delicious seafood like all shellfish, however preparing a clam can be little tricky. If not done correctly it can make for an unpleasant eating experience, as well as a risk for food poisoning.
 
Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal, and Karnataka regions. In the south western coast of India, also known as the Konkan region, Clams are used to cook in curries and side dishes, like Ekshipi which is clams with one shell on.

In Kerala, clams are known as Erunthu or Kakka which are usually consumed in curry form. The whole clams are prepared in a green coconut masala, and is eaten with rice.

One of the two shells are kept intact with flesh in it. There are 3 types of clams used in cooking. 1."Tisre" or "Tesriyo" in Konkani. It has many lines and are found with different colours and patterns on the shell. 
2."Khubbe" are usually small in size then the tesriyo's and are black in colour.
3."Kalva" are found on big big stones near the sea shore. Fisher folks collect them form the stones.  They are found without shells.

All the 3 types of clams are used for cooking. Here are some steps you can take to ensure that you know how to clean clams properly with a short video for you to understand properly on how to clean the Clams, tesriyo, Erunthu, Kakka, ekshipi, khube. Hope it will help you on how to clean the shells and convert those shells into your delicious recipes.

NOTE :

• Dont buy the clams that are broken, cracked or with chipped shells.

• Always cook the clams immediately after cleaning them to avoid any potential health risks.

• After buying the clams from the store wash them under running water to remove any sand or mud particles from them. Store them in the freezer overnight. 

• Thaw and clean them next day as shown in the video and rinse them with water before using them in your recipes.