To prepare the clams/pipis, use a small paring/turning knife and slide through to slit the clams in the centre. Pry open to have two shells separated (one with and one without the flesh). Discard the fleshless shell and continue this process until all clams are in half-shell along with their meat.
In a pot, heat coconut oil. When hot, add the green chilli and the finely chopped onion. Fry until translucent (you don't really want it do develop any colour).
Add the kokum (or tamarind if using) along with the turmeric,chilli and black pepper. Add just a pinch of salt to get things going. Remember to be cautious with how much salt you add as clams leech out a fair bit of salt through the cooking process.
Fry the spices lightly until they cook out. Add the cleaned clams and cover and cook for 3-5 minutes depending on their size. Uncover and mix through, taste for seasoning. Turn off the heat and garnish with fresh grated coconut and chopped coriander leaves.
Serve alongside a simple meal of steamed rice, some veg and either dal or fish curry. It can also be enjoyed with crusty bread or rotis/flatbread.
