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A classic Goan delicacy featuring fresh clams cooked with grated coconut, tangy kokum, and a blend of aromatic spices. This semi-dry dish is packed with coastal flavors and is perfect with rice.
For 4 servings
Clean and Steam the Clams
Prepare the Masala Base
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A classic Goan delicacy featuring fresh clams cooked with grated coconut, tangy kokum, and a blend of aromatic spices. This semi-dry dish is packed with coastal flavors and is perfect with rice.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 289.09 calories per serving with 20.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Spices and Coconut
Combine with Clams and Finish
Garnish and Serve
This same sukhem masala base works wonderfully with prawns. Sauté the prawns in the masala until they turn pink and are cooked through.
Mussels can be used as a direct substitute for clams. Follow the same cleaning and steaming process.
For extra heat, add a teaspoon of Goan Recheado masala along with the other spice powders, or increase the amount of green and red chilies.
Clams are a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
This dish is packed with iron, a vital mineral that helps transport oxygen in the blood, preventing fatigue and anemia.
Spices like turmeric and ginger, along with the zinc found in clams, contribute to a stronger immune system and help fight off infections.
Clams are one of the best natural sources of Vitamin B12, crucial for nerve function and the formation of red blood cells.
A typical serving of Goan Clams Sukhem contains approximately 250-300 calories, depending on the amount of coconut and oil used. It's a relatively light yet satisfying main course.
Yes, it can be a very healthy dish. Clams are an excellent source of lean protein, iron, and vitamin B12. The use of fresh coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. To make it healthier, use minimal oil.
You must discard any clams that do not open after being cooked. This indicates they were not alive before cooking and are unsafe to eat.
Kokum is a dried fruit rind used as a souring agent. You can find it in most Indian grocery stores or online. If unavailable, you can substitute with 1 tablespoon of tamarind paste, but the flavor will be slightly different.
Fresh clams are highly recommended for the best flavor and texture. However, you can use frozen, pre-cooked clam meat. If you do, skip the steaming step and add the thawed clam meat directly to the masala in the final stage, cooking for just 2-3 minutes to heat through.