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We hope you got benefit from reading it, now let’s go back to stuffed clams gravy recipe. To cook stuffed clams gravy you need 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Stuffed clams gravy:
- Prepare 50 of clams.
- Provide 1 cup of chickpea flour.
- You need 1 tbsp of cumin-coriander seeds powder.
- You need 2-3 cups of chopped onions.
- Provide 1 cup of chopped coriander leaves.
- Take 2 tbsp of red chilli powder.
- Use 1 tsp of turmeric powder.
- Take 1 cup of dry grated coconut.
- Use 2 tbsp of farsan.
- Use 1/2 cup of chopped tomatoes.
- Take 1 tbsp of ginger garlic paste.
- Prepare as needed of Oil.
- Use 1 tsp of garam masala.
- Provide as needed of Water.
- Use to taste of Salt.
Steps to make Stuffed clams gravy:
- Clean the clams thoroughly. In a vessel, add the clams & water as much as is sufficient for the clams to be fully covered. Let the water boil for 5-10 minutes. This process will help the clams open up. Remove from flame and let the clams cool. Do not discard the stock formed after boiling the clams, as we will be using it for gravy..
- Once they cool down and open up, take the flesh in one part of the shell and cut off the other part. Do not discard the empty shell as we will be stuffing and adding them to our gravy..
- For making the stuffing, mix 1 cup chickpea flour, 1/2 tbsp cumin-coriander seeds powder, 1 cup chopped onions, 2 tbsp chopped coriander leaves, 1 tbsp red chilli powder, salt as per taste, 1/2 tsp turmeric powder and water to make a thick batter..
- Fill the stuffing in the empty shells. Keep them aside..
- For making the gravy heat 2 tbsp oil in a pan. Add 1 cup chopped onions and let them turn soft and pink. Then add 1 cup dry grated coconut and let it roast nicely. Once done, remove from flame and let it cool..
- Once cooled add the roasted onion-coconut mixture to a mixer along with 2 tbsp farsan and 1/2 cup water and blend to form a fine paste. Many a time we find that when we are blending coconut and water the coconut and water doesn't look nicely merged after blending. Adding farsan helps to form a nice merged paste. Keep the blended mixture aside..
- Heat 2 tbsp oil in a thick vessel. Add 1/2 cup chopped onions, 1/2 cup chopped tomatoes, 1 tbsp ginger-garlic paste, 1 tsp cumin-coriander powder, 1 tbsp chopped coriander leaves. Mix well..
- Then add the shells that have flesh. Mix gently to avoid the flesh coming out. Do not add the stuffed shells part at this point..
- Add the stock, cover and let it boil on a high flame..
- Once it starts boiling fully, do a sample check by adding one stuffed shell. Once confirmed that the stuffing is not coming out, add the remaining stuffed shell one by one. Since we are adding these shells at a high boiling point the cooking process starts immediately and this prevents stuffing from coming out..
- Add the roasted onion-coconut mixture, 1/2 tsp turmeric powder, 1 tbsp red chilli powder, 1 tsp garam masala, salt as per taste and 2 tbsp chopped coriander leaves. Mix gently..
- Cover and let it simmer nicely. Remove from flame and serve hot..
New England style stuffed clams are essentially large clams steamed, the meat removed and diced then mixed with a mixture of buttered breadcrumbs, onion, garlic and parsley. There's usually a bit of additional flavor from some lemon juice and a little paprika or cayenne pepper and some have red pepper mixed in. The skin of an extra-stuffed bird will have receded like the tide, leaving a bunch of mussels clinging to the bird like it's a beach rock. The stuffing on top, including the seafood, will hold the baste like a sponge. In a large frying pan, melt butter with olive oil over medium heat.
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