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Before you jump to Stuffed clams gravy recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all realize that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. Working out at the gym isn’t something people make time for when they get off from work. People crave sweets and salts, not veggies (unless they are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super hard work. If you are conscientious you’ll get all of the activity and healthy food choices you need. Here are some ideas to be as healthy as possible.

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There are all sorts of activities that you can do to get wholesome. Not all of them demand fancy gym memberships or limited diets. Little things, when done each day, can do a great deal to enable you to get healthy and lose pounds. Make smart choices every day is a great start. Trying to get in as much physical exercise as possible is another. Don’t overlook that health isn’t only about just how much you weigh. You really want your body to be strong too.

We hope you got benefit from reading it, now let’s go back to stuffed clams gravy recipe. To make stuffed clams gravy you only need 15 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Stuffed clams gravy:

1. Prepare 50 clams
2. Use 1 cup chickpea flour
3. Take 1 tbsp cumin-coriander seeds powder
4. Prepare 2-3 cups chopped onions
5. Take 1 cup chopped coriander leaves
6. Provide 2 tbsp red chilli powder
7. Take 1 tsp turmeric powder
8. Take 1 cup dry grated coconut
9. Prepare 2 tbsp farsan
10. Get 1/2 cup chopped tomatoes
11. Take 1 tbsp ginger garlic paste
12. Prepare as needed Oil
13. Use 1 tsp garam masala
14. Provide as needed Water
15. Get to taste Salt

Instructions to make Stuffed clams gravy:

1. 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.
2. 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.
3. 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.
4. Fill the stuffing in the empty shells. Keep them aside.
5. 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.
6. 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.
7. 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.
8. 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.
9. Add the stock, cover and let it boil on a high flame.
10. 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.
11. 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.
12. Cover and let it simmer nicely. Remove from flame and serve hot.

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