Goan Clams Sukhem

Instructions

1. 1

   Clean and Steam the Clams

   • In a large bowl, dissolve 1 tbsp of salt in water and soak the clams for 30-60 minutes. This helps them expel any internal sand.
   • After soaking, scrub each clam shell thoroughly under cold running water. Discard any clams that are already open and do not close when tapped.
   • Place the cleaned clams in a large pot with 1/4 cup of water. Cover and cook on medium-high heat for 5-7 minutes, shaking the pot occasionally, until the clams open up.
   • Remove from heat and discard any clams that remain closed. Drain the clams, reserving a few tablespoons of the flavourful broth if desired.
   • Once cool enough to handle, you can remove the meat from half of the clam shells and leave the other half with the meat in one shell for presentation.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Spices and Coconut

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and garam masala. Stir for 30 seconds until fragrant.
   • Add the freshly grated coconut, kokum petals, grated jaggery, and salt. Mix everything thoroughly.
   • Sauté this coconut masala for 3-4 minutes, stirring frequently, until the coconut is lightly toasted and aromatic.
4. 4

   Combine with Clams and Finish

   • Add the steamed clams (both with and without shells) to the pan with the masala.
   • Gently toss everything together, ensuring the clams are evenly coated with the coconut mixture. If the mixture seems too dry, add a tablespoon or two of the reserved clam broth.
   • Cover the pan and cook on low heat for 4-5 minutes to allow the clams to absorb all the flavors. The final dish should be semi-dry.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve immediately while hot with steamed rice, Goan pao (bread), or as a side dish.