Clams Dry Recipe, how to make clams dry recipe
Recipe type: Main
RecipeCuisine: Indian, Goan
Serves: 4
 
Learn how to make Goan Clams Dry recipe step by step.Clams Dry Recipe or <g class="gr_ gr_203 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="203" data-gr-id="203">sukhe</g> <g class="gr_ gr_205 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="205" data-gr-id="205">tisryo</g> is <g class="gr_ gr_229 gr-alert gr_gramm undefined Grammar multiReplace" id="229" data-gr-id="229">quite popular</g> dish made <g class="gr_ gr_157 gr-alert gr_gramm undefined Grammar multiReplace" id="157" data-gr-id="157">across</g> all households in Goa.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 tbsp coconut oil / oil
  • 1.5 kilo clam with shells (washed, boiled, de-shelled and meat removed)
  • 2 cups water for boiling
  • 3 medium sized onion chopped finely
  • 3-4 green chilies chopped finely
  • 6-7 garlic cloves crushed (lehsun)
  • ½ cup freshly grated coconut (nariyal)
  • ¼ th cup coriander leaves
  • 2-3 garcinia indica (kokum or kokam)
  • salt as per taste
How to make the recipe?
  1. Boil the clams in water with little salt for 4-5 mins or until they open up. Don't boil for too long.
  2. You could remove the clams one by one as it opens up. If you happens to get clams which do not open cook for a longer while if still doesn't open up then throw them as they are the spoiled ones. Remove their meat and keep aside.
  3. Also don't throw the water strain the water and use them as stock or for fish curries. Take a wok / vessel add coconut oil. Once oil is hot add the onion and saute until they change color.
  4. Now add green chilies and crushed garlic. Saute for 2 mins more.
  5. Time to add clam meat. Mix all nicely.
  6. Add coriander leaves and salt.
  7. Cover with a lid containing water. Cook for 10-12 mins. Keep stirring in between. If the clams happen to stick then add little clam stock water and continue cooking.
  8. After ten mins remove the lid add kokam. Cook for 2 mins more until the water evaporates.
  9. Finally add grated coconut add cook for 2-3 mins more. Switch off the gas.
  10. Serve Clams Dry with sorak,rice, fried fish, pao or bread.
Notes
1.Cook throughout on low heat else <g class="gr_ gr_172 gr-alert gr_spell undefined ContextualSpelling" id="172" data-gr-id="172">clams</g> might get burnt.
2.Also important to keep a dish or lid containing water else <g class="gr_ gr_173 gr-alert gr_spell undefined ContextualSpelling" id="173" data-gr-id="173">clams</g> might get dried.
3.If <g class="gr_ gr_174 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="174" data-gr-id="174">kokam</g> isn't available then add 1 t/s tamarind pulp instead.
4.Clams already consist salt so add them wisely.
5.Clams are looking slightly pinkish as <g class="gr_ gr_175 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="175" data-gr-id="175">kokam</g> (garcinia <g class="gr_ gr_177 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="177" data-gr-id="177">indica</g>) imparts color hence it's looking pink.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/clams-dry-recipe/