If you love Indian food and seafood, then you will love this Goan clam curry! It’s made with fresh clams, flavorful spices and just the right amount of creamy coconut milk. It’s so good and easy to make!
Tender, briny and slightly chewy clams coated in flavorful Indian spices – what’s not to love?!
This clam curry will make any meal feel extra special – mainly because clams aren’t an everyday protein. It’s a recipe that’ll impress without all the work – my favorite kind of recipe! And like all seafood, it’s quick to cook! Cleaning the clams is the only thing that takes awhile and even most of that time is down time (soaking ’em).
Aren’t clams so pretty? I mean… talk about a curb appeal meal. Oh? No one says that? Well we’re in the middle of home renovations so I’ve clearly got construction and food on my mind. You get what I’m saying. And if not – translation: this dish looks goooooood (emphasis on the ooooo).
Don’t forget to add little sprinkle of minced cilantro on top… you know, to boost that curb appeal. Yes, that is officially a thing I say now to describe food. And doors. And porches.
how to clean clams
Most seafood lovers are comfortable cooking fish at home but when it comes to mussels or clams, I think people get intimidated. I know I did at first but they are just as easy to cook with!
This clam recipe doesn’t call for shucking clams (I’ll be honest, the idea of having to do that still intimidates me). All you have to do to make this clam curry is soak the clams in cold water for 20-30 minutes. Remember to add a big pinch of salt to the cold water. Soaking the clams helps them get rid of any sand that might be inside the shell. And no one wants to eat a sandy curry. Once the clams are done soaking, lift them out individually and rinse them under cold water.
Serve this clam curry with a piece of warm toasty bread like naan or with some aromatic steamed basmati rice!Print
Fresh clams are the highlight of this incredibly rich curry. The clams are tender, briny, slightly chewy and coated in flavorful Indian spices.
- 2 tablespoons ghee
- 2 large shallots or 4 small ones, finely chopped
- 2 garlic cloves, minced
- 1-inch knob ginger, minced
- 2 teaspoons paprika
- 1 teaspoon coriander powder
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon Kashmiri chili powder (or Indian red chili/cayenne if you like it spicy!)
- ¼ teaspoon black pepper
- ½ cup coconut milk, canned and full-fat
- 2 pounds small clams (littlenecks), cleaned
- 1 lime wedge, plus extra for garnish
- 2 tablespoons chopped fresh cilantro leaves
- 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.