Clams are very famous in goa among non-vegetarians. They are found near river banks here for some months and they have big demand.Even i am a big fan of clams.Generally two varieties of clams are available white and black ones.White ones are called "Teesryo" or "Tisryo" and black ones are called " khubbe" in goan language konkani.In clams soft and tasty meat is present in between hard shells.While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact and the whole meat of thet clamp is tranfered in it,offcourse that shell is discarded during eating. Keeping one shell and cooking gives a nice look to the dish as well its real fun to remove the soft meat from it and eat:-)).Here many traditonal dishes are prepared from it.This is clamp stirfry which i love.Its called "Teesri Sadsadaille" in konakani which means stir fry.Its a very simple recipe which my mom makes and i just love it.
3 cups cleaned clams (with one shell kept)
1 cup chopped onions
2-3 green chillis slitted
2-3 table spoon freshly grated coconut
1 tea spoon turmeric
2 tea spoon goan garam masala or normal garam masala(optional)
1/4 tea spoon assafoetida
3-4 dry kokum peels(or kokum water)
Heat a pan and add little oil and when it gets heated add assafoetida.In it add 1/4 cup chopped onion and saute it till light brown.Now add the clams and saute them for 3-4 mins in it.
Add remaining chopped onion and green chillis.Add water till the clams get dipped in it, do not add much .Close the lid and let the clams get cooked in it.They do not take much time hardly 5-7 mins.
When they are done add salt,turmeric powder and garam masala.Mix it and cook for 2 mins.Garam masala is optional if you want it to be less spicy avoid it and use more green chillis.Now add the grated coconut and cook for more 2 mins.Now when its almost done and water its dried up, add the dry kokum
peels and cook for 1 mins and remove from flame.
Serve hot with rice and goan fish curry.
NOTE: If kokum is not available you can use tamrind pulp to give the dish a bit sour taste.In goa kokums are used it and they are more preferred.