Clams Sukka – Mangalorean Style Kubbe Sukka

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 Mangalorean 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 flavour 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)
• ½ tsp mustard seeds
• 2 tbsp oil 
• ½ onion, sliced 
• 2 sprigs of curry leaves 
• 1 tsp salt

For the coconut mixture:

• 1 cup grated coconut 
• ½ onion, sliced 
• 1 tsp chilli powder
• 1 tsp coriander powder 
• Pepper powder – 1 tsp
• Turmeric powder – 1 tsp
• 2 tsp tamarind paste 
• 2 cloves garlic, sliced 
• ½ inch ginger

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 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 and sliced onions for about 5 minutes on medium heat until light brown in color. (Do not burn the coconut to avoid bitter taste)
• Next, add the spice powders like 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp pepper powder, 1 tsp turmeric powder. Mix well and sauté on low heat for about a minute. Cool the mixture
• Grind this mixture along with ginger, garlic and tamarind paste adding just a little water (1 tbsp). The ground mixture should be coarse in consistency
• In another pan, heat oil and crackle mustard seeds. Then add the curry leaves and sliced onions; sauté till the onions turn light brown
• Then add the coarse ground masala and fry lightly on low heat for a few minutes
• Add the clams 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!

Do check out some of other main course recipes by clicking on the link below

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

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