World flavors
Clam Curry, Kerala Style
Coconut, curry leaves, south-Indian heat
- 30 min
- Medium
- Serves 3–4
Ingredients
- 10 razor clams, chopped
- 1 can coconut milk
- 1 onion, 2 tomatoes, ginger-garlic paste
- 1 tsp turmeric, 2 tsp coriander, chili powder
- Curry leaves, mustard seeds, rice
Method
- Pop mustard seeds and curry leaves in hot oil.
- Onion until golden; ginger-garlic, then spices, 1 minute.
- Tomatoes to a jammy masala; coconut milk, simmer 10 minutes.
- Clams for the last 2–3 minutes.
- More curry leaves; serve with rice.
Tip. Fresh curry leaves freeze well — buy a bag, freeze the extras.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.