Curry Chip Chip

Many of you all might have never heard about it or tasted it, but it is by far and wide a great tasting delicacy of Trinidad and Tobago.


3 tablespoons canola oil

4 cloves garlic

1/2 cup curry powder

2 cups water

12-ounce can coconut cream

3 stems green onions, chopped

1/2 medium onion, chopped

2 medium tomatoes, chopped

1 small habenero pepper, thinly sliced

1/2 cup chopped shadow-benny

1 pound chopped small clams (chip chip)

1 teaspoon salt and pepper

Heat oil in a stewing pot, add garlic and allow it to brown in the pot leaving its flavor in the oil. Remove garlic from oil. In a small bowl, combine half of the curry powder and half of the water to make a paste. Add curry paste mixture, coconut cream and half the chopped ingredients, and spices. Allow to reduce by half, about 15 minutes. Add clams, the other half of the curry powder and water and remaining ingredients to pot, cover and simmer 15 to 20 minutes until clams are tender (adding more water if needed to maintain a thick gravy). To remove the chip chip from its shell place them in a large pot of water and allow the water to boil.  The clams will open up and the chip chip can be easily removed from the shell.

Please Note: If you are in Trinidad and Tobago around the time of Carnival (chip-chip is only available in February and March), we strongly recommend that you make every effort to find a place that serves this tasty dish.



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