These are Goan Style dry clams. Fresh clams are sauteed with a mix of coconut onion and spices. Clams are coated in this mix and cooked just enough to drain the excess moisture. You end up with a juicy clam coated generously with flavors of the tropics.
Course Appetizer, Main
Keyword Sauteed Clams
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
5lbClams In ShellNotes
1CGrated Coconut Lightly Packed - Fresh or Frozen
2Green Chili Optional - To Taste
1/4TspCayenne To Taste
3Pieces Kokum See Notes
3/4TspSalt To Taste
Finely grate the ginger and garlic. Slit the green chilies or for s spicier version chop the onions fine. Soak the kokum in 1/2 C water. Scrub and clean the clams thoroughly under running water.
Fill a large stockpot / steamer about 1/2 way with water and add salt to it. Set a steamer rack on top , preferably above the water level. The water should be salty like sea water. Bring it to a boil. When it comes to a rolling boil place a layer of cleaned clams on the rack. Keep the heat on high. In a few minutes (1 to 2 ) the clams should open up. Using a slotted spoon remove the clams and discard the ones that haven't opened . Repeat this process until all clams are used up.
Split the clam shells and discard the half shell that do not contain the meat.
Heat oil in a large skillet . Add the chopped onions with a pinch of salt and cook till it is soft. Add the grated ginger and garlic along with chilies. Cook for 2 minutes or so until the raw smell goes away. Add the coconut and cayenne and turmeric. Mix and add the kokum and 1/4 C water. Reduce the heat and cook for a minute mixing well. Taste and adjust salt.
Add the clams in their shell and mix very gently . Cover and cook over high heat for 5 minutes.
If Kokum is not available substitute a small piece of tamarind. Soak in in water as in the recipe.When neither is available sprinkle a little lemon juice on top as soon as the clams have finished cooking. Adjust to taste.
For detailed instructions go to https://oventales.com/tisreo-sukhem/ .