I have made these clams for more than a decade. I have been eating them even longer. We affectionately call them Neera's tisrya or clams. She helped my Mum in the kitchen. Her family recipe was so beloved that they graced our table every month.
Bombay clams are tiny tiny crustaceans, yielding a bare nugget, albeit a tasty one. By contrast, the ones we get in the US are big and meaty. Draped with sauteed onions, fresh coconut and a raft of spices, they become flavorful, slightly chewy and above all very popular.
CLAMS WITH ONIONS AND COCONUT
Serves 4
20-30 Clams ( I used Quahogs)
2 large Onions
3-4 tablespoons Canola Oil
1/2 teaspoon Turmeric
1/2-1 teaspoon Chile Powder
1/2 teaspoon Garam Masala
1 teaspoon Sambhar Masala
1/2 cup grated fresh Coconut
1/2 teaspoon Kosher Salt
1/4 cup chopped Cilantro
Bring 4-6 cups of water to boil.
Add clams to water. Once they open up, strain the clams.
Twist off and discard the shell without the meat.
Place shells with meat in a colander.
Rinse clams in cold water to get rid of all grit.
Slice onions thinly.
Heat oil in a large saucepan.
When it shimmers, add onions and saute till soft and translucent.
Drop clams into saucepan.
Sprinkle turmeric, chile powder, garam masala, sambhar masala, salt and coconut over clams.
Stir gently to coat clams with spices. You do not want to dislodge clams in shells.
Add 1/4 cup water to pan, cover and cook over medium flame for 5 minutes.
Sprinkle cilantro over clams and serve.
We all just clam up and eat! Neera's family recipe is forever my treasure.
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