What should I do with clams that stay closed?

Discard them after cooking. Closed shells are not considered safe to eat.

Can I use frozen clam meat instead of shell-on clams?

Yes, but the dish will lose some of the natural clam liquor and shellfish aroma. Reduce the cooking time and add very little water.

Why is my sukhem watery instead of semi-dry?

Clams release liquid as they open, so use only the small amount of water called for and uncover at the end to dry the masala.

Can I make Goan Clam Sukhem ahead of time?

It is best freshly cooked, but you can prep the onion-coconut masala in advance and cook the clams just before serving.

What is the best side to serve with this dish?

Steamed rice is classic, and Goan poi also works well for soaking up the coconuty, briny masala.

Home / Recipes / goan / Goan Clam Sukhem

goanMediumnon vegetariangluten freedairy freelow carb

Goan Clam Sukhem

RATING

4.3/5(31)

TASTE SCORE

9/10

Briny clams cooked the Goan way with fresh coconut, onions, green chili, and a gentle tempering of spices. This semi-dry coastal dish is light, full of sea flavor, and lovely with steamed rice or poi.

PREP

20m

COOK

15m

SERVES

1 KATORI

313 cal

SERVINGS

METHOD · 6 STEPS

prep · ~8 min
Clean the clams well.
1.Rinse the clams under running water several times.
2.Scrub the shells to remove any grit or mud.
3.Discard any broken shells or clams that stay open when tapped.
temper · ~6 min
Make the spice base.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add garlic, ginger, and green chili.
4.Add sliced onion and cook until soft and lightly golden.
TIPUse a wide pan so the clams open evenly and the dish stays semi-dry.
saute · ~2 min
Add the dry spices and coconut.
1.Add turmeric powder, red chili powder, and coriander powder.
2.Stir for a few seconds so the spices do not burn.
3.Add the grated coconut and mix well for 1 to 2 minutes.
TIPKeep the heat medium-low after adding the spices to avoid bitterness.
boil · ~7 min
Cook the clams with tamarind.
1.Add the cleaned clams to the pan and toss well with the masala.
2.Add tamarind paste, salt, and water.
3.Cover and cook until the clams open and release their juices.
TIPDo not overcook. Remove the pan from heat as soon as most clams have opened.
simmer · ~3 min
Dry the sukhem lightly.
Uncover the pan and cook for 2 to 3 minutes, stirring gently, until the masala coats the clams and the dish turns semi-dry.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the cleaned clams briefly in salted water if they seem sandy, then rinse again before cooking.
2
Use a wide, shallow pan so the shells open in one layer and the masala dries evenly.
3
Add salt cautiously; clams release naturally salty liquor as they open.
4
Once most shells have opened, switch off the heat to keep the clam meat tender, not rubbery.
5
Discard any clams that do not open after cooking, even if the rest are done.
6
Let the coconut fry for a minute or two in the onion masala so the sukhem tastes nutty, not raw.
7
This dish is best eaten fresh, but leftovers can be refrigerated for up to a day and reheated gently.