Goan Curried Clams Recipes
CREAMY GOAN CURRY CLAMS RECIPE
Love seafood and Indian cooking? This hearty, creamy Goan curry clams recipe shows off the freshest of clams with a pungent splash of flavorful spices. Adapted from Epicurious and Tamar Haspel.
Provided by Stephanie Stiavetti
Categories Entree
Time 35m
Number Of Ingredients 14
Steps:
- In a saucepan big enough to hold all the ingredients, heat the oil over medium heat. Add the onion, and sauté until it's wilted and beginning to brown, about 8-10 minutes.
- Add the ginger and spices, and continue cooking another minute or two.
- Add the coconut milk, water, and clams, and cook just until everything's heated through. Correct the seasoning with lemon juice, salt, and brown sugar. You'll probably need all three, but the amounts depend on your taste. Serve over rice, garnished with the cilantro.
Nutrition Facts : Calories 462 kcal, Carbohydrate 19 g, Protein 34 g, Fat 29 g, SaturatedFat 20 g, Cholesterol 80 mg, Sodium 155 mg, Fiber 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
GOAN CLAM CURRY
Fresh clams are the highlight of this incredibly rich curry. The clams are tender, briny, slightly chewy and coated in flavorful Indian spices.
Provided by My Heart Beets
Number Of Ingredients 15
Steps:
- To clean clams, soak in cold water for 20 minutes with a big pinch of salt. Lift each clam out of the bowl, and individually rinse with water.
- Melt ghee in a dutch oven or heavy pot over medium heat, then add shallots, garlic and ginger and sauté for 6-7 minutes.
- Add the spices and stir, then add the coconut milk and bring to a gentle boil. Add clams, cover and cook, stirring occasionally, until clams are opened, 6 to 8 minutes (discard any unopened clams).
- Serve clams in bowls with cooking liquid and squeeze lime wedge overtop. Sprinkle with cilantro and serve.
GOAN CURRIED CLAMS
Categories Ginger Appetizer Quick & Easy Coconut Clam Curry Spring Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a first course
Number Of Ingredients 13
Steps:
- Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.)
- Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.
GOAN CURRIED CLAMS
This recipe features the marvelous cuisine of Goa. Clams are steamed with sauted onion, spices and coconut milk. They are then tossed with grated coconut and a squirt of lime. They are generally accompanied by a pao, a soft warm roll for sopping up the juices. You could easily substitute mussels for the clams. Serves 4 as a first course or 2 as a main. This recipe is from the March 1999 issue of Gourmet Magazine.
Provided by Chef Regina V. Smith
Categories Asian
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Scrub clams.
- Finely chop onion. In a 5 to 6 quart kettle, heat the vegetable oil until it is hot but not smoking. Cook the onion and the ginger root, stirring occasionally until lightly browned, about 5-6 minutes. Add spices and salt and cook until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and bring to a gentle boil once again, covered, stirring occasionally until clams are opened, 6 to 8 minutes. Discard any unopened clams.
- Serve clams in bowls with cooking liquid. Divide fresh lime juice among servings. Garnish with cilantro and grated coconut.
Nutrition Facts : Calories 610, Fat 30.5, SaturatedFat 15.5, Cholesterol 154.4, Sodium 849.9, Carbohydrate 23.2, Fiber 2.7, Sugar 3.4, Protein 60.6
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