Success with clams! Finally. The few times I ate clams before, they were sandy or rubbery or both. I decided I would give them one final try. So, after 5lb bag of littleneck clams and two clam curries later, I am happy to say that I will be making them again.
Madhur Jaffrey's Goan Clam curry tastes like a tart and hot tamarind stew (pulusu). The Coconut lime curry seems like an Indianized version of tom yum soup. Both are delicious and comforting.
- Buy, store and prepare clams with care.
- To rid the clams of sand and grit, wash them well and soak them in cold salted water for at least 30 minutes.
- Fish out the clams as they open up in the cooking pot so that they don't turn rubbery.