Clams In Coconut Curry Broth

• 12 littleneck clams
• 1 can coconut milk
• 1 onion medium sized
• 4 cloves garlic
• 1 knob ginger
• 20 peanuts
• 2 tablespoons soya sauce
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon turmeric powder
• 1 fresh red chilli
• 2 scallions
• 1 lemon

1. Soak the clams in clean fresh water for 45 minutes to an hour to remove any sand and grit present in them. Please note do not use tap water as chlorine in the tap water will kill the clams. Make sure while buying the clams they are not open. Open clams indicate they are dead and should be discarded.
2. Chop onion , ginger and garlic coarsely. Add it to a mortar . Add the turmeric, red chilli, 1 tablespoon soya sauce , peanuts to the mortar. Zest the lemon over the mixture and season with salt. Add a teaspoon of sugar and 1 tablespoon canola or any other white oil (canola , peanut or sunflower oil yield the best results).
3. Using a pestle grind it down to a fine paste . Use only half of this paste, the other half can be preserved for usage in chicken,shrimp or fish curry dishes later.
4. Heat oil in a saucepan. When the oil is hot add the curry paste along with 1 tablespoon soya sauce. Cook the paste for about 5 minutes on medium heat.
5. Add the coconut milk and bring the mixture to a boil. Simmer the mixture. An aromatic flavorful broth is produced. Taste at this stage to determine the seasoning . Adjust the heat to medium.
6. Add the clams, cover the saucepan and cook for 4-5 minutes in medium heat. Discard any clams that do not open.
7. Remove the clams from the broth and place them in a bowl. Strain the broth and serve it over the clams.Garnish with scallions, and a few drops of lemon juice to taste. They can be served with freshly baked bread orcan be enjoyed as such!

littleneck clams, coconut milk, onion, garlic, knob ginger, peanuts, soya sauce, salt, sugar, turmeric powder, red chilli, scallions, lemon

Taken from www.yummly.com/recipe/Clams-in-Coconut-Curry-Broth-987195 (may not work)