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A classic Goan delicacy featuring fresh clams tossed in a semi-dry masala of grated coconut, onions, and aromatic spices. This simple yet flavorful seafood dish is ready in under 30 minutes and brings the taste of the Goan coast to your kitchen.
For 4 servings
Prepare the Clams
Sauté Aromatics
Cook the Clams
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A classic Goan delicacy featuring fresh clams tossed in a semi-dry masala of grated coconut, onions, and aromatic spices. This simple yet flavorful seafood dish is ready in under 30 minutes and brings the taste of the Goan coast to your kitchen.
This goan recipe takes 30 minutes to prepare and yields 4 servings. At 289.61 calories per serving with 20.51g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
Substitute the clams with 400g of cleaned and deveined prawns. Adjust cooking time as prawns cook faster, typically in 4-5 minutes.
Replace clams with 400g of button mushrooms, quartered. Sauté the mushrooms with the onions until they release their water and start to brown before adding the spices.
For extra heat, add 1/2 teaspoon of a spicier red chili powder along with the Kashmiri variety, or increase the number of green chilies.
Add one small potato, finely diced, along with the onions to add more body to the dish. Ensure the potatoes are cooked through before adding the clams.
Clams are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and maintaining a healthy metabolism.
This dish provides a significant amount of heme iron, the most easily absorbed type of iron. It is vital for producing red blood cells and preventing iron-deficiency anemia.
Clams are packed with Vitamin B12 and omega-3 fatty acids, both of which are crucial for maintaining healthy brain function, improving memory, and reducing the risk of cognitive decline.
The omega-3 fatty acids in clams help lower blood pressure and reduce triglycerides, while the healthy medium-chain fatty acids from coconut contribute to better cardiovascular health.
A single serving of Goan Clam Sukhem (approximately 180g) contains around 250-300 calories, depending on the size of the clams and the amount of coconut used. It's a relatively low-calorie, high-protein dish.
Yes, it is a healthy dish. Clams are an excellent source of lean protein, iron, vitamin B12, and omega-3 fatty acids. The use of coconut oil and fresh spices also adds health benefits. It is naturally gluten-free.
Clam Sukhem is traditionally served as a side dish with Goan fish curry and steamed rice (Xitt-Koddi). It also pairs wonderfully with Goan pao (bread), chapati, or can be enjoyed as a standalone appetizer.
While fresh clams are highly recommended for the best flavor and texture, you can use frozen, pre-cooked clams. Thaw them completely and add them in the final step with the coconut, cooking just long enough to heat through (2-3 minutes) to avoid making them rubbery.
Kokum provides a unique sweet and tangy flavor. If you cannot find it, the best substitute is tamarind paste. Mix 1 teaspoon of tamarind paste with 2 tablespoons of warm water and add it to the dish. A squeeze of lime juice at the end can also work in a pinch.
Fresh, live clams should have tightly closed shells. If a shell is slightly open, tap it gently. If it closes, it's alive and fresh. If it stays open, it should be discarded. They should also have a fresh, salty smell of the ocean, not a strong fishy odor.