Clams Sukka
Tender clams tossed in a fragrant, semi-dry masala of roasted spices and fresh coconut. This Mangalorean delicacy is bursting with coastal flavors, perfect with neer dosa or steamed rice.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Clean and Cook the Clams (15 minutes)
- b.Soak the clams in a large bowl of salted water for at least 30-60 minutes. This process, called purging, helps them expel sand and grit.
- c.After soaking, scrub the outer shells of each clam thoroughly under cold running water.
- d.Place the cleaned clams in a large pot with 1 cup of water. Cover and bring to a boil over high heat.
- e.Cook for 5-7 minutes, shaking the pot occasionally, until most of the clams have opened. Immediately remove from heat.
- f.Discard any clams that remain closed. Strain the cooking liquid through a fine-mesh sieve to remove any remaining grit and reserve this flavorful clam stock.
- g.Carefully remove the meat from the shells. You can keep a few clams in their half-shells for a nicer presentation.
- 2
Step 2
- a.Prepare the Sukka Masala (10 minutes)
- b.In a dry, heavy-bottomed pan over low-medium heat, add the coriander seeds, cumin seeds, fennel seeds, dried red chilies, black peppercorns, and fenugreek seeds.
- c.Dry roast the spices, stirring continuously for 2-3 minutes until they become aromatic and slightly darker. Be careful not to burn them.
- d.Remove the spices from the pan and let them cool completely.
- e.Transfer the cooled spices to a grinder jar. Add the grated coconut and tamarind paste.
- f.Grind to a coarse, slightly crumbly paste. Add 1-2 tablespoons of water only if absolutely necessary to help the blades move.
- 3
Step 3
- a.Sauté Aromatics and Masala (15 minutes)
- b.Heat the coconut oil in a wide, heavy pan (kadai) over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter.
- d.Add the curry leaves and sauté for 30 seconds until they turn crisp and fragrant.
- e.Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes until the onions are soft and golden brown.
- f.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- g.Add the ground sukka masala paste and turmeric powder. Sauté for 5-7 minutes, stirring frequently, until the masala is well-cooked, fragrant, and you see oil separating from the mixture.
- 4
Step 4
- a.Combine and Finish the Dish (10 minutes)
- b.Add the cooked clam meat to the pan along with about 1/2 cup of the reserved clam stock.
- c.Add salt to taste, keeping in mind that the clam stock is already salty.
- d.Mix everything gently to coat the clams with the masala.
- e.Cover the pan and simmer on low heat for 5-7 minutes, allowing the clams to absorb the flavors. The final dish should be semi-dry, with the masala clinging to the clams.
- f.Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Properly cleaning and purging the clams is the most critical step to avoid a gritty texture.
- 2Do not overcook the clams after adding them to the masala, as they will become tough and rubbery.
- 3Using fresh, grated coconut is key to the authentic texture and flavor of a sukka dish.
- 4Roast the spices on low heat to draw out their essential oils without burning them, which can make the masala bitter.
- 5The authentic flavor of this coastal dish comes from using coconut oil. Try not to substitute it.
- 6Adjust the number of Byadgi or Kashmiri red chilies to control the spice level and color of the dish.
Adapt it for your goals.
Seafood Variation
This sukka masala works wonderfully with prawns (shrimp) or squid. Adjust cooking time accordingly as they cook much faster than clams.
Vegetarian VariationVegetarian Variation
For a vegetarian version, replace clams with 250g of button mushrooms (halved or quartered) or 200g of paneer cubes. Sauté them before adding to the masala.
Gravy VersionGravy Version
To make a gravy version, grind the masala with a little more water to a finer paste and add 1/2 cup of thin coconut milk along with the clam stock in the final step.
Why this is on our healthy list.
Excellent Source of Lean Protein
Clams are packed with high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Iron
This dish is a great source of heme iron, which is easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia, which can cause fatigue and weakness.
Boosts Brain Health
Clams are one of the best natural sources of Vitamin B12, vital for neurological function and DNA synthesis. They also contain omega-3 fatty acids, which support cognitive health.
Anti-inflammatory Properties
The blend of spices like turmeric, coriander, and black pepper contains powerful antioxidants and compounds that help fight inflammation in the body.
Frequently asked questions
One serving of Clams Sukka contains approximately 310-340 calories, depending on the amount of coconut and oil used. It's a relatively moderate-calorie dish packed with protein and flavor.