How to make Clams Masala -

A coastal Maharashtra specialty – clams cooked in spicy gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Clams (क्लैम्ज़ / तिस्रया), Fresh coconut (ताज़ा नारियल)

Cuisine : Maharashtrian

Course : Main Course Seafood

For more recipes related to Clams Masala checkout Tissryanche Hooman, Tisrya Chi Ek Shipi. You can also find more Main Course Seafood recipes like Doi Mach Fried Fish Prawn Curry with Tomato Prawn Ambotik

Clams Masala

Clams Masala Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Clams Masala Recipe

  • Clams opened and flesh sifted to one shell ½ cup

  • Fresh coconut ¼ cup

  • Oil 4 tablespoons

  • Cloves 4-5

  • Black peppercorns 4-5

  • Cinnamon 1 inch

  • Coriander seeds 1 teaspoon

  • White sesame seeds 1 teaspoon

  • Onion finely chopped 1 medium

  • Dried coconut ( khopra) grated ¼ cup

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Garam masala powder 1 teaspoon

  • Tamarind paste ½ teaspoon


Step 1

Heat 2 tablespoons oil in a non-stick pan. Add cloves, peppercorns, cinnamon, coriander seeds, sesame seeds and sauté till fragrant.

Step 2

Add half the onion and sauté for 2-3 minutes or till golden. Add fresh coconut and sauté for 2-3 minutes or till golden.

Step 3

Add dried coconut and sauté for 2-3 minutes or till golden. Remove from heat and set aside to cool.

Step 4

Heat remaining oil in a non-stick wok. Add ginger-garlic paste and sauté for a half minute. Add remaining onion and sauté till translucent.

Step 5

Add clams and mix well. Add salt, chilli powder, turmeric powder and garam masala powder and mix well. Add ½ cup water, mix, cover and cook on low heat for 5 minutes.

Step 6

Grind the roasted spice-coconut mixture with tamarind paste and some water to a fine paste.

Step 7

When the clam masala turns pink, add the masala paste to the pan, mix well, cover and cook for 4-5 minutes.

Step 8

Serve hot garnished with a coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.