Clam (കക്ക) is the general common name of any mollusks within the class Bivalvia. More specifically, true clams are bivalves having two shells of equal size connected by two adductor muscles and having a powerful burrowing foot. They are infaunal, spending most of their lives partially buried in the sand of the ocean floor. These characteristics distinguish the true clams from other bivalves, such as oysters, mussels, and scallops.
Clams (കക്ക) are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal and Karnataka regions. In Kerala clams are used to make curries and fried with coconut. In Malabar region it is known as “elambakka” and in middle kerala it is known as “kakka”. clams curry made with coconut is a rather delicious dish from malabar especially in Thalassery region. In the south western coast of India, also known as the Konkan region in the state of Maharashtra, clams are used to cook curries and side dishes, like Tisaryachi Ekshipi, which is clams with one shell on. Beary Muslim households in the Mangalore region prepare a main dish with clams called Kowldo Pinde. Kowl is “clams” in the local language, and Pinde is “rice ball”.
- Cleaned Clams (കക്ക) Meat 500 Grams.
- Onion 2 Nos. (Finely Sliced)
- Green Chilly (Crushed)4 Nos.
- Crushed Ginger and Garlic 2 Nos. Each
- Crushed Shallots (Small Onion) 1/2 Cup
- Dry Chilly Flakes 1 Tablespoon (Add more to make it more spicy)
- Black Pepper Powder 1 Teaspoon
- Garam Masala Powder 1/4 Teaspoon
- Turmeric Powder 1/4 Teaspoon
- Lemon Juice 2-3 Drops
- Fried Coconut Pieces (Thenga Kothu) 2 Tablespoon
- Coconut Oil, Curry Leaf and Salt as required
- Lemon Pieces (For Garnishing)
- Take your favorite Kadai, Add Clams, Onion, Crushed Ginger, Crushed Garlic, Green chilly, Turmeric Powder and required Salt; Mix this well with Hands or Spatula.
- Heat up the Kadai on low flame; Cook about 15-20 Minutes till the water evaporates; And keep it aside.
- Heat up your Frying Pan on low flame with 2 Tablespoon of Coconut Oil, Add Crushed Shallots and cook till it become transparent;
- Add Chilly flakes and sauté for 5-10 minutes till it become golden brown; Add Garam Masala Powder and sauté for 1-2 minutes till the raw smell goes.
- Add the cooked Clams and Curry Leaves; Sauté and Mix it well,
- Add Lemon Juice and Stir Roast it on low flame about 15 minutes till still it become crispy and brown. (There will be a Spluttering like sound from the pan, this means the Clams are cooked)
- Add Pepper Powder (Too make it more spicy you can add more pepper powder) and Fried Coconut Pieces (Thenga Kothu); Stir Roast it on low flame about 5 minutes.
- Garnish with Curry leaf and Lemon Pieces.
- Serve HOT!!