Hubhechem sukhem ( Clams in a semi coconut gravy)

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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.

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Ingredients:

2 pounds clams

1 & 1/2 cup freshly grated coconut

2 tablespoon coriander seeds

1 Kashmiri chilly

5-6 peppercorns

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

Preparations:

  1. 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.
  2. 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).
  3. Heat oil in a heavy bottomed pan, saute onions, on medium low heat. Add chillies, saute until onions are translucent.
  4. Add the ground masala paste, cook it for about 2-3 minutes on medium heat.
  5. 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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I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda

 

63 comments

  1. apuginthekitchen says:

    Freda this recipe is amazing, everything the clam dish and your photo’s are so beautiful. It’s funny I have been wanting something with clams, and here it is. I just hope mine turns out half as beautiful as yours.

  2. Cheyanne says:

    OH MY GOODNESS!!! I don’t even know if I like clams but I REALLY want to try to make this. I’m not sure I’d be able to find a Kashmiri chili…although from your pictures it kind of looks like an ancho chili so maybe that would work well enough?

  3. thatmishmash says:

    Every post of yours is a pleasant trip down memory lane for me . Tisreo is special to my family . We never bought them , in fact my uncles would get into the river and a fresh catch would be brought home . I love he kaat that was made and another dish which has some semblance with the dish youb have shared in this post. Your posts bring a slice of Goa to me here in Mumbai . Super work ! Hugs .

  4. Loretta says:

    Yummmmmm Freda! I’m trying to figure out those konkani words (mind you I’m not very good at it), but tisreos come to mind when I think of clams. Boy, how lucky are you that your ma in law is cooking all those delectable Goan dishes :). I don’t think Kashmiri chilies are available here in the US are they? I last used clams when I made the seafood paella, just love all types of seafood and this one sure is up there as one of my favorites!

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