Prep 20 m
Cook 45m


    15 to 20 clams

    6 to 8 slices of bread

    1 cup of grated coconut

    8 shallots (chopped)

    1 green chilli (chopped)

    1-inch long ginger (finely chopped)

    2 sprigs of curry leaves

    ¼ tsp turmeric powder

    1 tsp pepper powder

    ¼ tsp fennel seed (crushed)

    Salt as required

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Ingredient Substitution Guide


Steam the clams on medium heat, with the lid on, for 10 minutes. (Make sure to clean the clams to remove grit.)

Once cooked, turn off the flame and let it cool.

Remove the clam flesh from the shell, chop it finely, and keep it aside.

Place a pan on the burner. Add shallots, green chilli, ginger, and curry leaves. Add ½ tsp of salt to make the sautéing faster. Sauté it well on medium flame.

Add turmeric, pepper and crushed fennel seeds, sauté for a minute, and then add grated coconut and chopped clam. Mix it well.

Close the pan with a lid and let it cook for 10 minutes.

Remove the lid and stir it well. The stuffing mix is ready.

Take a slice of bread, spread the mix, cover with another piece and put it in a toaster for 2 minutes.

The stuffed clam sandwich is ready to serve.

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