Curry Chip Chip

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Seafood
Curry Chip Chip

Chip-chips are tiny Donax clams (donaca) that live in the sand along the tide line. Curry Chip Chip is one of the dishes that is cooked in Trinidad with Chip Chip.

Chip Chip are a delight to watch, as they leave the sand with each passing wave and then burrow furiously back into the sand as the wave ebbs, repeating this action with every wave.

Each clam contains less than a gram of meat, and they must be quickly collected between each wave. Because they live in sand, the clams' meat must be thoroughly washed after it is removed from the shell.

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.

Ingredients
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

Method
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).

If you are in Trinidad 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.