Goan style clams 1

Clams – Goan Style

Written by on in Main Course

Our love for seafood does not start and end with fish! We love clams, prawns, mussels, scallops and love trying out different recipes with seafood. 

We encountered some fresh clams at the market and wanted to shy away from our comfort zones and remake this dish in the traditional Goan way!  

Clams are cooked in its shell along with grated coconut why is dry roasted . Cooking clams in its shells imparts a lot of flavor increasing its nutrient value as well!

This recipe is so easy & would ignite the flavors from memory lane

Goan style clams 2

INGREDIENTS

  • 1 pound Clams (With shells)
  • 1 tsp ginger garlic paste
  • 2 tbsp oil 
  • 1 tsp salt
  • 1 cup grated coconut
  • Cilantro to garnish
  • 1 small onion chopped
  • 1 tsp turmeric

PROCEDURE

  • Clean the clams thoroughly under running water. If the shells are tightly shut, the best way to open them up is to leave them in warm water for about 15-20 minutes. Most clams should open up at this time (Discard the ones that do not open up)
  • Open each clam shell and scoop the entire contents into one shell and discard the other (Another option is to open each clam shell and leave both the shells) 
  • In a non-stick plan, dry roast about 1 cup of grated coconut for about 5 minutes on medium heat until light brown in color. (Do not burn the coconut to avoid bitter taste)
  • Next, in another pan saute 1 finely chopped onions. Once translucent add the ginger garlic paste. After this has cooked for a few minutes add the roasted coconut. After few minutes add 1 tsp turmeric powder. Mix well and sauté on low heat for about a minute
  • Add the clams to this mixture and season with salt (These tend to be saltier so add salt accordingly & do not over salt) 
  • Cook on low heat, cover the pan with a lid for about 10 minutes; add a bit of water if too dry
  • Check if they are cooked and serve hot with rice or neer dosa 

PRO TIP

The best way to open up clams is to leave them in warm water for about 15-20 minutes. Most clams should open up at this time (Discard the clams that do not open up). Open up each clam shell and leave both the shells!

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Main Course Archives – When You’re Hungry (whenyourhungry.com)

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Clams - Goan Style
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Clams – Goan Style

Recipe by whenyourhungryCourse: Main CourseDifficulty: Easy
Servings

4

servings
Prep time

45

minutes
Cooking time

15

minutes
Total time

1

hour 

Our love for seafood does not start and end with fish! We love clams, prawns, mussels, scallops and love trying out different recipes with seafood. 
We encountered some fresh clams at the market and wanted to shy away from our comfort zones and remake clams sukka the traditional Goan way!  
Clams are cooked in its shell where grated coconut is dry roasted with spices and then ground into a coarse mixture. Cooking clams in its shells imparts a lot of flavor increasing its nutrient value as well!
This clams sukka recipe is so easy & would ignite the flavors from memory lane

Ingredients

  • 1 pound Clams (With shells)

  • 2 tbsp oil

  • 1 small onion, sliced

  • 1 tsp salt

  • 1 cup grated coconut

  • 1 tsp ginger garlic paste

  • 1 tsp turmeric powder

  • Cilantro to garnish

Directions

  • Clean the clams thoroughly under running water. If the shells are tightly shut, the best way to open them up is to leave them in warm water for about 15-20 minutes. Most clams should open up at this time (Discard the clams that do not open up)
  • Open each clam shell and scoop the entire contents into one shell and discard the other (Another option is to open each clam shell and leave both the shells) 
  • In a non-stick plan, dry roast about 1 cup of grated coconut for about 5 minutes on medium heat until light brown in color. (Do not burn the coconut to avoid bitter taste)
  • Next, in another pan saute 1 finely chopped onions. Once translucent add the ginger garlic paste. After this has cooked for a few minutes add the roasted coconut.After few minutes add 1 tsp turmeric powder. Mix well and sauté on low heat for about a minute
  • Add the clams to this mixture and season with salt (Clams tend to be saltier so add salt accordingly & do not over salt) Cook on low heat, cover the pan with a lid for about 10 minutes; add a bit of water if too dry
  • Check if clams are cooked and serve hot with rice or neer dosa 

PRO TIP

  • The best way to open up clams is to leave them in warm water for about 15-20 minutes. Most clams should open up at this time (Discard the clams that do not open up). Open up each clam shell and leave both the shells!