When tradition meets nature: Khube harvesting at Chapora in summer

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By Arti Das
| April 27, 2026, 4:50 PM

When tradition meets nature: Khube harvesting at Chapora in summer

'Khube' or bay clams (Meretrix clam) from Chapora are famous, and locally known as 'Caisuveche Khube'.

Come summer, and these 'khube' are collected by digging the river sand with fingers, a process which requires patience and experience.

'Khube' should not be confused with 'tisryo' (Paphia malabarica), another type of shellfish. The shells of 'khube' are smooth compared to 'tisryo'.

While searching for ‘khube’, one can also find blood clams (Tegillarca granosa), called ‘raktaal’ in Konkani. These are generally eaten by body builders as they are rich in protein

These bay areas are now surrounded by restaurants and pubs, and rising tourism and real estate may threaten marine biodiversity in the future.

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Each summer, khube harvesting at Siolim’s Chapora riverfront draws a large number of locals

Khube or bay clams (Meretrix clam) from Chapora are famous, and locally known as Caisuveche Khube.


Come summer, and these khube are collected by digging the river sand with fingers, a process which requires patience and experience.


Khube should not be confused with tisryo (Paphia malabarica), another type of shellfish. The shells of khube are smooth compared to tisryo.


Along with khube, a small quantity of moon snail is also collected. It is harvested mainly to add to the volume


These bay areas are now surrounded by restaurants and pubs, and rising tourism and real estate may threaten marine biodiversity in the future.

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