Coconut Clams
These spicy Coconut Clams are packed full of flavor and cook in less than 30 minutes. The red chiles and sweet coconut milk create the perfect sweet and spicy combination. The tanginess from kokum is the perfect icing on the cake.
  • 2 lbs Clams
  • 1 Onion (coarsely chopped)
  • 3 Garlic Pods
  • 1 cup Grated Coconut
  • 5 Cloves
  • 5 Dry Red Chilies
  • 2 small Cinnamon Sticks
  • 7 Kokum/Garcinia Indica
  • 2 tsp Coriander Powder
  • ½ tsp Red Chilli Powder
  • 2 tsp Malvani Masala (OR Garam Masala)
  1. Wash the clams.
  2. Steam open the clams in a large pot without adding any water. Retain the water from clams. Discard the clams that don’t open.
  3. Add a little oil to a pan and roast the cloves, cinnamon as well as the dry red chilies. Add the garlic and saute till the raw smell vanishes. Then add the onions and cook till translucent. Finally add the coconut and roast on a low flame till golden brown.
  4. Blend the coconut-onion mixture into a fine paste using a little water.
  5. Heat oil in a saucepan on medium heat. Once the oil is hot, add the above paste and saute for 2-3 minutes.
  6. Mix in the coriander powder, red chili powder, malvani masala and kokum. Add water from the clams and allow to simmer.
  7. Finally add the cooked clams. Cover and cook for 4-5 minutes. Season with salt.
  8. Serve hot
Recipe by Samosa Street at