Editing Clam (section)

===Asia===
==== India ====
Clams are eaten more in the coastal regions of India, especially in the Konkan, [[Kerala]], [[Bengal]] and coastal regions of [[Karnataka]], [[Tamil Nadu]] regions.{{citation needed|date=January 2019}}

In [[Kerala]], clams are used to make curries and fried with coconut. In the [[Malabar region]] it is known as "elambakka" and in middle kerala it is known as "kakka". Clam curry made with coconut is a dish from Malabar especially in the [[Thalassery]] region. On the southwestern coast of [[India]], also known as the [[Konkan]] region of [[Maharashtra]], clams are used in curries and side dishes, like Tisaryachi Ekshipi, which is clams with one shell on. [[Beary]] Muslim households in the [[Mangalore]] region prepare a main dish with clams called Kowldo Pinde. In [[Udupi]] and [[Mangalore]] regions, it is called {{lang|tcy|marvai}} in the local [[Tulu language]]. It is used to prepare many dishes like {{lang|tcy|[[marvai sukka]]}}, {{lang|tcy|marvai gassi}}, and {{lang|tcy|marvai pundi}}.{{citation needed|date=January 2019}}

==== Japan ====
In Japan, clams are often an ingredient of mixed seafood dishes. They can also be made into [[hot pot]], [[miso soup]] or [[tsukudani]]. The more commonly used varieties of clams in Japanese cooking are the '''Shijimi''' (''[[Corbicula japonica]]''), the '''Asari''' (''[[Venerupis philippinarum]]'') and the '''Hamaguri''' (''[[Meretrix lusoria]]'').<ref>{{Cite journal|last1=Kasai|first1=Akihide|last2=Toyohara|first2=Haruhiko|last3=Nakata|first3=Akiko|last4=Miura|first4=Tsunehiro|last5=Azuma|first5=Nobuyuki|date=2006-01-01|title=Food sources for the bivalve Corbicula japonica in the foremost fishing lakes estimated from stable isotope analysis|journal=Fisheries Science|language=en|volume=72|issue=1|pages=105–114|doi=10.1111/j.1444-2906.2006.01123.x|bibcode=2006FisSc..72..105K |s2cid=26905032|issn=1444-2906}}</ref>