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The flavor of most food improves with cooking : Proteins break down into their component parts (amino acids) to stimulate the taste buds, starches breakdown into sweeter sugars, tough fibres weaken, textures firm, and excess moisture is driven off. This is not true in the case of shell fish such as clams.
Clam meats are usually found in the coastal areas of India. Clam meats are also known as kakka irachi. This is an easy recipe of kakka or clam, where the kakka is fried along with the spices.
Clam meats which are available in markets are devoid of shells. The only thing you have to take care is to remove the dark matter in the clam by slightly pressing on the clam and expelling it out. Once the dark matter is removed, clean the clam by washing under running water for 3 to 4 times.
Clam meats are rich source of iron, omega 3 and highly nutritious. Clam meats are available in different sizes. The smaller the clams, the tastier will be your dish. Do check the recipe of clam or kakka irachi and try once in your home.
1.) Cooking of clam meat
2.) Frying of clam meat
1.) Cooking of clam meat :
2.) Frying of clam meat :
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