A beloved Goan condiment that perfectly captures the region's culinary spirit. With its zesty, spicy, and tangy taste, it is a flavour bomb that adds depth and excitement to any meal. The tender clams are infused with a rich blend of spices and vinegar, creating a deliciously savoury experience. Served as an accompaniment to a rice dish, clam balchão is sure to leave a lasting impression. Its unique profile is a testament to Goan cuisine's rich cultural heritage and love for robust food.
Clams offer several health benefits. They are low in fat, rich in protein, and contain omega-3 fatty acids, supporting heart health and reducing inflammation. They are also a good source of vitamins and minerals like vitamin D, iron, and zinc. Also, contain antioxidants that protect against chronic diseases. Rich in iodine, clams support thyroid function and may even support brain health, making them a nutritious addition to a balanced diet.
Clams offer several health benefits. They are low in fat, rich in protein, and contain omega-3 fatty acids, supporting heart health and reducing inflammation. They are also a good source of vitamins and minerals like vitamin D, iron, and zinc. Also, contain antioxidants that protect against chronic diseases. Rich in iodine, clams support thyroid function and may even support brain health, making them a nutritious addition to a balanced diet.
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Clam Balchão
(Yields 900 grams)
Ingredients:
1/2 kg clam meat
20 large garlic cloves (peeled and cut into rounds)
5 sprigs of curry leaves
1 tablespoon sugar
1/2 cup vinegar
1 cup oil
salt
Grind to a fine paste with 1 and 1/2 cups vinegar
25 dried red Kashmiri chillies
1/4 teaspoon whole black peppercorns
1 teaspoon cumin seeds
10 large cloves of garlic
1-inch ginger
10 cloves
1 cinnamon stick roll (3-inches long, about 4 grams)
1/2 teaspoon turmeric powder
Method:
Place clam meat in a sieve set over a bowl and set aside to drain for an hour or two.
In a skillet, add the clam meat and cook on high until partially cooked. Any liquid released by the clams can be drain out and set aside to be used for a gravy or clam chowder.
Heat the oil in a thick wide-bottomed pan and add the curry leaves. Once the leaves turn crisp,
stir in the garlic and cook on medium flame until they start to change colour. Do not burn.
Stir in the ground spice paste and cook on low heat. Rinse the blender jar with 1/2 cup vinegar and add to the pan. Mix and cook stirring well until oil starts
to separate. Then, incorporate the clam meat and sugar. Simmer on low flame and cook for 10 minutes or until the oil floats to the surface. Check for seasoning and add salt.
Cool, store in an airtight sterilized glass jar.
Refrigerate and let the pickle mature for a week before consumption.
Note:
To read click here: Copyright & Privacy Policy
Clam Balchão
(Yields 900 grams)
Ingredients:
1/2 kg clam meat
20 large garlic cloves (peeled and cut into rounds)
5 sprigs of curry leaves
1 tablespoon sugar
1/2 cup vinegar
1 cup oil
salt
Grind to a fine paste with 1 and 1/2 cups vinegar
25 dried red Kashmiri chillies
1/4 teaspoon whole black peppercorns
1 teaspoon cumin seeds
10 large cloves of garlic
1-inch ginger
10 cloves
1 cinnamon stick roll (3-inches long, about 4 grams)
1/2 teaspoon turmeric powder
Method:
Place clam meat in a sieve set over a bowl and set aside to drain for an hour or two.
In a skillet, add the clam meat and cook on high until partially cooked. Any liquid released by the clams can be drain out and set aside to be used for a gravy or clam chowder.
Heat the oil in a thick wide-bottomed pan and add the curry leaves. Once the leaves turn crisp,
stir in the garlic and cook on medium flame until they start to change colour. Do not burn.
Stir in the ground spice paste and cook on low heat. Rinse the blender jar with 1/2 cup vinegar and add to the pan. Mix and cook stirring well until oil starts
to separate. Then, incorporate the clam meat and sugar. Simmer on low flame and cook for 10 minutes or until the oil floats to the surface. Check for seasoning and add salt.
Cool, store in an airtight sterilized glass jar.
Refrigerate and let the pickle mature for a week before consumption.
Note:
- Adjust spice (chillies) and sour (vinegar), as desired
