Clam Sukka
- 46 min
- medium
- Serves 4
Mangalorean clam sukka of steamed clams fried in coconut oil with shallots, spices and grated coconut until dry. Medium-spicy, serves 4, about 45 minutes.
Ingredients
- Clams (Kakka), Cleaned1000 grams
Water, For Steaming100 ml
Turmeric Powder½ tsp
Salt1 tsp
Coconut Oil2 tbsp
Mustard Seeds1 tsp
Curry leaves4 grams
Small Onion (Shallots), Finely Chopped150 grams
Green Chilli, Deseeded and Slit12 grams
Garlic, Crushed18 grams
Red Chilli Powder3 grams
Coriander Powder3 grams
Cumin1 grams
Black Pepper Powder½ tsp
Coconut (Grated), Grated80 grams
Coriander Leaves, Finely Chopped6 grams
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 403kcal | 1612kcal |
| Protein | 39g | 157g |
| Carbohydrate | 22g | 88g |
| Fat | 18g | 70g |
| Fibre | 4.1g | 16g |
| Sugar | 4.5g | 18g |
Method
Rinse the clams several times to remove dirt. Discard cracked clams and any open clams that do not close when tapped. Chop the shallots, crush the garlic, slit the green chillies, grate the coconut, wash the curry leaves and wash and chop the coriander leaves.
Add the clams, water, turmeric and salt to a kadai. Cover and steam on medium flame for 5 to 7 minutes, until the shells open and the clam meat is opaque and cooked through. Discard any shells that stay closed.
Remove the clams from the kadai and let them cool for 2 minutes until they are safe to handle. Separate the meat from the shells. Discard the cooking liquid, especially if it is sandy.
Heat the coconut oil in the same kadai on medium flame for 1 minute until hot. Add the mustard seeds and curry leaves, and fry for 1/2 minute until the mustard seeds start spluttering. Add the shallots, green chillies and garlic, and fry for 5 to 6 minutes until the shallots are light golden and the raw smell of garlic goes.
Add the turmeric, red chilli powder, coriander powder, cumin and pepper powder. Fry on low flame for 1 minute until the raw smell of the spices goes.
Add the grated coconut and salt. Fry for 2 to 3 minutes until the coconut is lightly toasted and the mixture turns dry.
Add the clam meat and mix well. Cook uncovered on medium flame for 5 to 7 minutes, stirring often, until the clam meat is hot and the extra moisture dries up.
Switch off the flame and add the coriander leaves. Serve the clam sukka hot as a side with rice or neer dosa.
Before you start
- How long does Clam Sukka take?
- 46 minutes from start to finish. That is 20 minutes of preparation and 26 minutes of cooking.
- How many people does Clam Sukka serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Clam Sukka vegetarian?
- No, it contains meat or fish.
- Is Clam Sukka spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Clam Sukka?
- 1000 grams Clams (Kakka), 4 grams Curry leaves, 150 grams Small Onion (Shallots), 12 grams Green Chilli, 18 grams Garlic, 3 grams Red Chilli Powder, and a few more listed on this page.
- Do I need a pressure cooker for Clam Sukka?
- No, it is cooked in an open pot.
- How many calories are in Clam Sukka?
- About 403 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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