Goan Clams Sukhem
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Clean and Steam the Clams
- b.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.
- c.After soaking, scrub each clam shell thoroughly under cold running water. Discard any clams that are already open and do not close when tapped.
- d.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.
- e.Remove from heat and discard any clams that remain closed. Drain the clams, reserving a few tablespoons of the flavourful broth if desired.
- f.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
Step 2
- a.Prepare the Masala Base
- b.Heat oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Spices and Coconut
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and garam masala. Stir for 30 seconds until fragrant.
- c.Add the freshly grated coconut, kokum petals, grated jaggery, and salt. Mix everything thoroughly.
- d.Sauté this coconut masala for 3-4 minutes, stirring frequently, until the coconut is lightly toasted and aromatic.
- 4
Step 4
- a.Combine with Clams and Finish
- b.Add the steamed clams (both with and without shells) to the pan with the masala.
- c.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.
- d.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
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
- c.Serve immediately while hot with steamed rice, Goan pao (bread), or as a side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step is cleaning the clams. Soaking them in salted water for at least 30 minutes helps them purge any internal sand.
- 2For the most authentic flavor, use freshly grated coconut. Desiccated coconut will result in a much drier texture.
- 3Cook the clams just until they open. Overcooking will make them tough and rubbery. Always discard any that remain closed after steaming.
- 4The balance of tangy kokum and sweet jaggery is key to Goan cuisine. Taste and adjust the masala before adding the clams.
- 5For a richer, more traditional flavor, you can use coconut oil instead of vegetable oil.
Adapt it for your goals.
With Prawns
This same sukhem masala base works wonderfully with prawns. Sauté the prawns in the masala until they turn pink and are cooked through.
With MusselsWith Mussels
Mussels can be used as a direct substitute for clams. Follow the same cleaning and steaming process.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Rich in Lean Protein
Clams are a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Excellent Source of Iron
This dish is packed with iron, a vital mineral that helps transport oxygen in the blood, preventing fatigue and anemia.
Boosts Immunity
Spices like turmeric and ginger, along with the zinc found in clams, contribute to a stronger immune system and help fight off infections.
Provides Essential B12
Clams are one of the best natural sources of Vitamin B12, crucial for nerve function and the formation of red blood cells.
Frequently asked questions
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.