Hubhe means clams in Konkani, and sukkem means dry. These kind of clams don’t have much ridges on it’s shell and are more polished. In this dish, clams are cooked in a coconut based semi gravy, infused with very few spices, letting the flavor of the clams itself stand out.
It’s been more than a year since I had some clams 🙁 If you know me, you should know by now, I’m a big sea food person. Back home in Mumbai, we were lucky enough to get fresh seafood. Also whenever we visited Goa, sea food would be prepared practically everyday, Well I had no complaints :p
This is my mum in law’s version. I have never had this curry before, because my mum makes another version, which is a bit dry, although that too is coconut based. Will share that version as well. I loved how this curry tasted, the flavors of the clams were quite prominent, along with a some kick from the spices used.
2 pounds clams
1 & 1/2 cup freshly grated coconut
2 tablespoon coriander seeds
1 Kashmiri chilly
1/2 teaspoon turmeric powder
1 garlic clove
1 small onion, about 1/2 cup finely chopped onion
1-2 green chilly, slit
1-2 tablespoon coconut oil/vegetable oil
salt to taste
pinch of sugar
- Rinse the clams wells. Fill a bowl of water, transfer the clams in it to get rid of any any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with rest of the clams, transfer to a clean plate, place it in the freezer for few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices.
- In the grinder/ mixer, add grated coconut, coriander seeds, peppercorns, Kashmiri chilly, garlic, turmeric powder, blend to a semi smooth paste with water ( add water little at a time, about 1 cup).
- Heat oil in a heavy bottomed pan, saute onions, on medium low heat. Add chillies, saute until onions are translucent.
- Add the ground masala paste, cook it for about 2-3 minutes on medium heat.
- Add the clams, reserved clam juices, rinse the grinder with about 1/2 cup water, add it to the pan. Add salt if required , pinch of sugar. Let it come to a boil, then let it simmer on low heat until the curry thickens, for about 10 minutes or longer for a dry version. It goes well with rice , or it can also be had with bread.
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