Anglo-Indian Coconut Clam Stew Recipe

Name: Anglo-Indian Coconut Clam Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh littleneck clams; 1 tablespoon vegetable oil; 5 green chillis slit lenthwise; 1 large onion chopped fine; 1/2 inch piece of ginger chopped fine; 8-10 curry leaves; 1/2 teaspoon ground turmeric; 2 teaspoon freshly ground black pepper; 1/2 cup coconut milk; 1 tomato chopped fine; 3 tablespoons grated fresh coconut flesh; Kosher salt; 1 teaspoon vinegar or lime juice; Hearty white bread or rice for serving

Servings: persons

1 pound fresh littleneck clams
1 tablespoon vegetable oil
5 green chillis slit lenthwise
1 large onion chopped fine
1/2 inch piece of ginger chopped fine
8-10 curry leaves
1/2 teaspoon ground turmeric
2 teaspoon freshly ground black pepper
1/2 cup coconut milk
1 tomato chopped fine
3 tablespoons grated fresh coconut flesh
Kosher salt
1 teaspoon vinegar or lime juice
Hearty white bread or rice for serving

1
In a large pot, cover the clams with water by 2 inches. Bring to a boil over high heat and cook until all the clams are open, transfering them to a colander in the sink as they open. Once all clams open, remove pot from heat. Shuck clams, discarding shells (if desired-shells can be left on) and dipping the clams in the warm liquid in the pot to rinse off any excess grit. Allow liquid to cool and sand to settle on bottom of pot. Pour off liquid through a fine mesh strainer over the clams discard sand.
2
Heat oil in a heavy-bottomed saucepan on medium high heat until shimmering. Add chillies, onions, ginger, and curry leaves and cook, stirring, until onions are slightly softened, about 2 minutes. Add turmeric and pepper and cook, stirring, until fragrant, about 1 minute. Add coconut milk and chopped tomato and bring to a gentle boil. Add grated coconut. Add the clams and the strained stock. Add vinegar or lime juice. Simmer for 1 minute and season with salt to taste. Serve immediately with bread or rice.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound fresh littleneck clams, 1 tablespoon vegetable oil, 5 green chillis slit lenthwise, 1 large onion chopped fine, and more.

Yes, Anglo-Indian Coconut Clam Stew Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!