Goa’s Clams Offer Low-Impact Protein

Why this is here: A single littleneck-sized clam can filter several gallons of seawater each day, improving water clarity and supporting seagrass growth.

In coastal villages across Goa, India, women harvest clams using hand tools, a practice spanning generations. These clams, a staple food in Goa, Kerala, Karnataka, and Bengal, are now recognized for their minimal environmental impact. Unlike most farmed seafood and livestock, clams require no feed, relying instead on filtering phytoplankton from the water.

Farmed prawns generate roughly 18.2 kg of carbon dioxide equivalent per 100 grams of protein, while clams produce around 11.1 tonnes of emissions per tonne of protein. Each clam also filters water, removing excess nutrients and improving conditions for marine life. This traditional harvesting method is not new to India, where dishes like Khubyanche Tonak have long featured clams.

The practice remains largely small-scale and seasonal, tied to ecological rhythms. While studies suggest clams can store carbon in their shells, more research is needed to fully understand their net climate impact. This established culinary tradition continues as a potential lesson in sustainable eating.