Every time I see Clams, it reminds me of one my childhood memories of Mangalore visiting the beach during summer foraging for clams. When the tide rises the live clams that burrow in the sand come out and we dig in to catch them before they rebury themselves as they follow the waves. That day we caught large ones so pretty with beautiful designs on them I wished I could return them back to the sea. Those days are truly treasured!
Mangalore, famous for its seafood, is known for variety of local seafood delicacies. This recipe of spicy clams is also known as Kube Sukkhe (Clam dry) in konkani prepared with a common spice mix powder bafat which I always use in other recipes.
Preparation time: 5 minutes excluding cleaning time
Cooking time: 20 minutes
Fresh live clams – 1 kg
Olive oil – 2 tbsp
Mustard seeds – 1 tsp
Garlic cloves – 3, finely chopped
Onion (medium) – 1, thinly diced
Bafat powder / Fish powder – 3/4 tbsp
Tamarind – 3 seeds or 1 tsp paste
pinch of salt
Grated coconut – 1/4 cup
> How to clean Clams ?
+ If you buy fresh clams, place them in a large pot with cold water (tap water). The water must be a few inches above the top of the clams.
+ In a while you will notice them opening slightly or moving. Dipping them in water allows them to remove any sand or dirt within the shells.
+ Allow to sit for an hour. Then drain and rinse. Fill with a fresh batch of water. Soak for couple of minutes say 15 minutes. This will allow to get rid of any more particles of grit and sand.
+ Drain and rinse of any dirt. Set aside.
+ If you notice any cracked or damaged shells throw them in the garbage.
+ Observe each shell carefully. Any clam with open shells tap them with your fingers gently. If they do not close, they are likely to be dead so throw them out.
1. Heat a large pot with olive oil on medium heat and add mustard seeds. Once they sputter add chopped garlic and onions. Fry them for a couple of seconds.
2. Add bafat or any seafood powder. Toss in grated coconut and tamarind water or paste with a pinch of salt. Stir-fry for 3-4 minutes. Do not add any water or any more salt.
3. Now, add the clams. Do not mix when the clams are closed. Cover and cook on medium for 5 minutes.
4. After 5 minutes if you notice they all have opened.
Mix to combine with the spice mixture. Turn off heat after a minute.
For more recipes on seafood click on the recipe below:
Black Pomfret Curry (Facebook link w/o pics)
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