During my early days in the United States, among many things that made me homesick, my mom's Garam Masalyachya Tisrya was probably one of the top tens! Even today, whenever I visit home, my mom always makes this curry on the very first day.
I still remember, many moons ago, on a wintery night in the US, we stopped by a restaurant to have a bowl of soup. I spotted "Clams Chowder". It even had potatoes like my mom puts in her curry. I relished it adding tons of black pepper and crushed red pepper. Next time, I ordered it "to go" and sprinkled some Garam Masala. :-) I was trying to re-create my mom's signature curry.
2 potatoes, peeled and diced
6. Many home cooks in Mumbai use a knife or viLi to crack the clams and then use them in the curry. In my family, we boil the clams first, and let the clams open the shells instead of using knife.
7. If you prefer, you can add a tempering of finely chopped onion, before adding cooked clams to the saucepan and proceed.