goan clam curry

Goan Clam Curry

  • Author: My Heart Beets
  • Yield: 2 1x
  • Cuisine: Indian


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


  1. 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.
  2. Melt ghee in a dutch oven or heavy pot over medium heat, then add shallots, garlic and ginger and sauté for 6-7 minutes.
  3. 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).
  4. Serve clams in bowls with cooking liquid and squeeze lime wedge overtop. Sprinkle with cilantro and serve.