Rinse the clams wells. Fill a bowl with water, transfer the clams in it to get rid of 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.

Heat oil in a heavy bottomed pan, add all the whole spices, saute until fragrant.

Next add the sliced onions, saute until translucent.

Crush the bouillon cube, saute again for few seconds.

Add in the turmeric powder and sauté for another 30 seconds.

Add the rice and gently saute the rice for another 30 seconds, taking care not to break the grains.

Add the clams/clam meat and mix well. Add the clam juice in a liquid measuring cup, top it off with additional water to make it a total of 2 cups liquid. Add the liquid to the pan, add in the slit chillies, bring to a boil. Reduce the heat, simmer covered until all the liquid is absorbed. Let it sit covered with the lid for 10-15 minutes. Remove the cover and fluff with a fork. Enjoy it with any curry of your choice or on it's own with some salad.