Clams Fry — Kakka Irachi Varuthathu

We love shellfish. Everyone in my family does. We especially adore clams and mussels marinated in freshly ground spices and shallow-fried with plenty of curry leaves. Much to our regret, it is simply too hard to find fresh clams or mussels in Doha and even more rare to find fried shellfish around the menus here. Sigh.

 

In the coastal area, where my husband comes from in Kerala, exotic food like shellfish is found in abundance. Truly world-class prawns, crabs and clams are plentiful, and that too with no hefty price tags. My mother-in-law uses the freshest succulent seafood to make simply rustic dishes that are just too scrumptious and finger-licking good.

 

While I write this, I am remembering the last vacation home. I remember the sweltering heat, the pouring rains, the beauty of nature and homely pleasures. I remember the awe with which I watched many stunning sunsets from my parents’ home; my attempts to capture the breathtaking beauty on camera. Don’t you love the way the sky lights up with the orange-yellow glow while the sun disappears down the horizon? It is simply spectacular! It’s been almost a year since my last visit and I’m homesick.

Watching sunset from my parents' home

Snapping out of nostalgia, I was very excited to find clams while passing the fish counter of a local store recently. Clams are much less laborious to clean than mussels that often require a lot of scrubbing and pulling of beards. While shopping for clams or mussels keep in mind that they must be live when cooked as eating dead ones will make you quite sick. Check to make sure that the shells are undamaged and tightly shut, or closed tightly when tapped. Also, while cooking, use untreated pots to steam them as the shells may scratch the non-stick surface.

Besides the challenges with cleaning and shelling, this clam-fry recipe couldn’t be any simpler. It is simple, rustic and delicious.


Clams Fry — Kakka Irachi Varuthathu

Ingredients

2 cup fresh clams, shelled

2 ½ teaspoon kashmiri chili powder

1 teaspoon turmeric powder

2 teaspoon black peppercorns

3 small shallots

½ teaspoon fennel seeds

1 ½ teaspoon ginger-garlic paste

1 teaspoon oil for marinade, plus 3 tablespoon for shallow frying

3 tablespoon lemon juice

salt, to taste

water, as needed

4 sprigs curry leaves

 

Directions

Before preparation, discard any clams that stays open when tapped, plus the ones with broken shells, if any.

Scrub well with a soft brush and rinse the clams thoroughly in several changes of water to remove dirt and grit. Scrape away any beards with a knife. Drain and put in a large heavy based pan and steam, covered, on high heat about 5-6 minutes. Shake the pan a few times, until the shells start gaping open—you will hear popping sounds as the shells start to snap open. Remember not to overcook, as they turn tough and rubbery easily. Get rid of any that don’t open and tip the rest into a colander until cool. Now remove the meat from the shell and pat dry with kitchen tissues; discard shells.

Crush fennel seeds and peppercorns to a fine powder in a coffee grinder; then add shallots and rest of the ingredients except oil and curry leaves. Pulse everything together to make a thick smooth paste adding a splash of water if necessary. Scrape it into a bowl and stir in the oil. Tip in the clams and mix well; marinate for a minimum of 30 minutes.

In a large non-stick frying pan, heat oil over medium-low heat. Add the clams with the curry leaves and stir-fry for about 3-4 minutes or until well done. Add more oil, if needed, and adjust the cooking time to how you prefer them. I like it crispy fried (as in the pictures) and well done. Just remember that the meat dries out quickly—cook them gently to avoid turning them into a rubbery, chewy waste of  fine shellfish. When the edges begin to curl, they’ve had enough heat, take off from heat immediately.

Once done, remove with a slotted spoon and drain on paper towels. Serve hot with rice.